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.
For the most part, no tomatoes in my guac. Unless it's Taco salad night, and then, for some reason, I add them?
Must have: avocado, lime, jalapeno, cumin, salt, cilantro.
Ahh, guacamole. I do have some specific opinions about it, although I'm not I've ever had a bad guacamole. Except once when it was made with mayonnaise. I do add tomato, but I seed them and dice them small so the texture is firmer. I add cilantro when I have it, and I use lemon instead of lime. Something I picked up years ago and have continued even though it's not authentic–I just like the lemon flavor. I add minced onion too. Also, a friend once added some dried coriander to his, and it was delicious.
I'm quite happy eating just a mashed avocado, salt and lime juice. When the avocado is really good, I think that's the best way to serve it. Simply always wins out. Thanks for sharing your version!
My version is very similar to yours, except that I add in scallion too. I've always called it Green Goddess Guacamole.
If I'm making it for myself, I just mash up an avacado and add salt and lime juice.
If I'm making it for the masses, however, I mash up an avacado and add a drained can of Rotel.
I know, I know… Why not use fresh? I could, but Rotel rocks! It tastes good and it's super fast. I don't have time for all that choppin nonsense! Rotel is how I roll. 😉