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.
Texas Espresso–I tend to waffle with cumin–sometimes I love its smoky depth and sometimes I feel its overpowering. But yes, it is indeed the best dip ever!
Lil Sis–Never tried Spike in mine, will have to do that!
Chris–I just started using a molcajete, and it's amazing how fast it comes together. Though I'm still in the curing stage so I have to be careful that it doesn't get too gritty. And what a great tip about the plastic wrap–I did not knw that!
Molly–Oh! I bet tomatillos and pasillas would be wonderful!
Rachel–Oh, wow! I'm a longtime fan of yours! Thanks for stopping by!
Susan–I will say this about tomatoes–they sure do make it pretty!
Teresa–Can't wait to hear about your Disney trip!
Radish–I agree, I can also eat it every day (and have been since avocados came in season).
Texichan-I agree, onions are a bit too sweet for me in my guacamole.
Melanie–I'm starting to thing that's the secret to adding tomatoes–get rid of the seeds and extra juice first.
Whitney–I'm not a tattoo person, but I think that could be very cool! Let's show our pride!
Anh–They don't even have jalapenos in Australia? Wow!
Michelle–What are you waiting for? It's wonderful!
Mary–They do make for a pretty contrast!
Banjocat–They do love the show! And I never use a spoon–I agree that if it's ripe enough it's not problem peeling the skin.
Rennie–Tortilla chips and guacamole were made for each other!
RLO–I like the addition of the orange pepper. And the avocado cream sounds like it would be great on salad.
Meagan–Viagara Naturale? Did you make that up? Ha! And thanks for stopping by! And I've never had it with sundried tomatoes–I bet that's tasty!
TKW–Interesting–I guess that makes sense as you can't have a taco salad without tomatoes, now can you?
Lisa–I hear about you about the lemon–it's also refreshing if different than the lime.
Culinary–You're a purist! Love it!
HoustonGurly–Ro-Tel!
I just made some guac a couple of days ago! I don't put tomatoes in mine, sometimes an onion, always garlic. This last batch I actually threw in some Rudy's Rub instead of salt and pepper. It was FABULOUS! Also some dried jalapenos (I get those at Penzey's). What about the right chips??? We use tortilla strips. Yum. kim
Your guacamole recipe is very similar to the one we use, only I like to add minced onions and a bit of cumin. That cumin just adds something special.
Oh, I think mayonnaise would NOT be good. And I can't imagine using sesame seeds. I guess, as you said, we all have our favorite way of preparing guacamole. Thanks for sharing yours!
Any reason why you hauled out the mortar and pestle ?
Not sure I agree with the recipe and not putting onions into it.
One person even mentioned Spike which I think adds a terrific "vegetably" nuance to guacomole . Not too much though.
I don't think I would have a problem adding mayo either.
I've heared that garlic is a big "no-no" in traditional Mexican Guac…. however being a New Maexican Native I've seen it made with both garlic and a tad bit of mayo. I'd have to say I've been converted to the authentic Mexican recipe. Also- I am so very envious of your metate y mano!