So do you guys use a recipe for Guacamole? It seems that nine times out of 10, I don’t. I almost always just go by taste & what I have on hand. And my guac, because of it, is always just a bit different every time. Sometimes, though, you need a recipe, even if you just want to use it as a guideline, and sometimes, you need the Best Guacamole.
That’s what really prompted this recipe; I’m making a very special app, Bob Armstrong’s Chili con Queso and it’s fantabulous! There’s old school Tex-Mex ground beef chili (the no bean kind) layered with Queso, but the recipe doesn’t stop there. It’s fully loaded with pico de gallo, sour cream, jalapenos and (I gotta say it) the best guac!
About Best Guacamole:
There’s really nothing better than classic guacamole. At it’s simplest it’s avocado and lime, maybe a bit of salt, but usually, you’ll see a little onion, something for a little heat, in this case, there’s a jalapeno or serrano chili pepper. Sometimes there’s a little tomato, and often you’ll see people shortcutting guacamole with pico de gallo, a fresh salsa (if you’re making guacamole, you probably already know all about pico de gallo) that already has all those elements in it.
It seems like there are no limits these days, though, abut what can go in guac: bacon, pepitas, all kinds of spices are only just the beginning. This guacamole, though, is just classic; the few elements enhance the avocado in the most simplistic way. It’s refreshing, and it just shines, whether you’re serving your guac in a dish like Bob Armstrong’s Chili con Queso (it’s some work, but sometime when you have time, ya gotta try that one) or with simple tortilla chips, or maybe garnishing your burrito or enchiladas.
You might notice I said nothing about Cilantro; if ever there was an herb that causes issues, cilantro has got to be it. People have strong feelings. It separates friends & divides families! See when Cilantro “bolts” (grows quickly in heat) and gets ready to seed, the flavor changes and I’m pretty sure that’s when those with sensitive palettes pick up on a strong soapy taste. I’m one of those, so I sprinkle a little cilantro over the top (so it can be discretely removed) or pass some on the side so those who want can add it. Problem solved. Mic drop.
Making Best Guacamole:
I like my guacamole creamy with some chunks; the variations in flavor throughout each bite, I think, encourage you to want more! And more! A potato masher is nice and makes quick work of mashing avocados, but if you don’t have one, a good-sized fork works, too.
Adding the lime into the onion and garlic and letting it sit for a few minutes helps take some of the bitter sting out of them, so put them in a small bowl and add the lime before you prepare everything else. Make sure to use a spatula ad get every bit of lime out of the bowl.
When your guac is all mixed up, be sure to give it a taste and add any additional lime or salt. And of course, feel free to tinker with this recipe to your liking. That’s the fun of cooking, right? And the best way to have your Best Guacamole is to make it just how you like it!
Saving Money on Best Guacamole:
Always look for Avocados on sale – if you’re lucky, your grocer may bag avocados that are just about ready but haven’t sold & you can get them cheaply – if not, when they are on sale, you can pick some that are very firm to last into the next week or some that are almost ready to use right away.
You’ll always want to buy avocados a little ahead if you’re planning to serve them on a certain date. A hard green one will take about five days to ripen. Store in a paper bag with a banana to speed it up a bit and a ripe one can be held in the fridge for a day or two.
That stem trick you’ve probably seen? It’s nonsense. And so is the trick with the avocado seeds. The only way to keep guac from turning green is a) the lime and b) excluding air. Cover tightly, pressing plastic wrap directly onto your guacamole and it will say a bit fresher. So there you go: Go forth and Guac!Print
- Total Time: 10 minutes
- Yield: 3 cups 1x
- Category: Appetizers
- Cuisine: Mexican or Southwestern
- 3 large ripe Hass avocados
- ¼ white onion, finely chopped
- 1 garlic clove, finely grated
- 1 serrano or jalapeno chile, finely chopped (save a few slices for garnish)
- 2 tablespoons (or more) fresh lime juice
- 1/2 teaspoon salt
- ¼ cup chopped cilantro, plus more for serving, optional
- chips for serving
In a small bowl, add lime juice to the chopped onion and grated garlic Set aside. In medium sized, bowl, smash avocados with a potato masher or fork until coarsely mashed. Mix in jalapeno or serrano, garlic, salt, and ¼ cup cilantro, if using. Add in the onions and all of the lime with it. Taste and add more salt or lime juice, if desired.
Garnish with a few jalapeno slices and serve with chips alongside.
Keywords: Appetizer, Avocado, guacamole, Hot Peppers, Lime, Mexican or Southwestern, Spreads and Dips.
Of course I’ll be bringing these Best Guacamole to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Sue @ Birgerbird. I’ve already seen all kinds of wonderful Mexican & Southwestern food there this week in honor of Cinco de Mayo.
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