Guacamole, my way
I’m often asked why I don’t have a guacamole recipe on my site. I reckon the simplest answer is because I don’t have a recipe for guacamole. Instead, I just add some ingredients to a smashed-up avocado and call it a dip.
When my mom was in the liturgical nacho stage of her life (so-called because she made her daily lunch of nachos always the exact same way) she’d whip up a batch of guacamole to go with them. She totally cheated, however, as she mashed an avocado with bottled hot sauce.
My mom can do many things very, very well, but I have to admit that this guacamole was not the best I’d eaten in my life. (And, for the record, she insists that she no longer makes guacamole this way.)
Guacamole is all about freshness and using a bottled hot sauce is anathema to this underlying principle. While you want the avocado to be the star, the other ingredients need to be heard as well, and nothing is louder than the crunch of fresh chiles, the tang of lime juice and the bite of fresh garlic.
There’s also the problem of bottled salsa having tomatoes as a base. I’m a firm believer that tomatoes shouldn’t be in guacamole; the texture is just wrong. Tomatoes are too juicy and soft and I want my accents to the avocado to be firm. I realize most people would disagree with me, but that’s OK as that’s probably the best thing about guacamole—everyone makes guacamole the way that they like it.
Take my uncle, for instance. He stirs in a heaping spoonful of mayonnaise into his guacamole, which he swears makes it super creamy. Then there’s a friend who’s been known to add sesame seeds to her guacamole, which is a subtle yet surprising accent. Obviously, the ways to make guacamole are infinite.
So, I’m happy to share with you how I make my guacamole, but what I really want to know is how you make your guacamole.
Guacamole
Ingredients
- 2 ripe Hass avocados, peeled, pitted, and cut in half
- 2 cloves garlic, minced
- 1 Serrano chile, seeded and diced
- 1/2 cup chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon kosher salt
Instructions
- Mash the avocado with a fork in a bowl or Mexican mortar and pestle (molcajete) until desired consistency. Stir in the garlic, Serrano, cilantro, lime juice, and salt, then taste and add more salt if desired. Serve immediately.
My family has always made guacamole with just mashed up avocados and season salt! Is that as bad as bottled hot sauce? I like mine with avocados, purple onion, jalapeno, garlic, tomato, lemon juice, sour cream, and of course salt and pepper – kind of a lot of ingredients, but so yummy. And you could leave out the tomatoes… 🙂
I like tomatoes in mine, but I gut them of seeds and jelly first so I can get the flavor without the extra juice messing up the texture.
I totally agree about the tomatoes too. They just distract from the glorious avocados. Although I can think of a few restaurants versions with tomatoes that I enjoy so who knows.
My version is similar to yours.
BTW. Loved your Saveur article (and the whole issue itself!!) I thought the line cook with the brand tattoo was especially awesome. It would be pretty sweet to get the "Go Texan" brand.
I don't have any verison but I ma learning from you! Too bad I cannot source Mexican style chilies here in Australia! but I will figure something out.
Can you believe I've never tried guacamole? I really like avocados, but I must not get around to Mexican too much. I think I am going to try it, I think I'll love it!