January 29th, 2008
The trick to making the ultimate guacamole is using quality ripe avocados. You can check for ripeness by gently pressing the skin of the avocado. If there is lack of give the avocado is not ripe yet. If there is a little give then the avocado is ripe. Make sure to use haas avocado, the fruit has dark, rippled skin and rich, creamy flesh that goes very well for guacamole. The lime juice is added not only for the flavor but to help keep the avocado from browning too
soon with air exposure.
3 ripe haas avocado
1 lime, juiced
1 garlic, minced
1/2 red onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1/2 teaspoon cumin
1/4 teaspoon kosher salt
A dash of freshly ground black pepper
Procedure For Making Guacamole
- In a small non-reactive bowl mix lime juice, jalapeno, cumin and salt.
- Half the avocado, peels the skin, scoop the flesh with a spoon, reserve the pit.
- Dice 2 avocados, and mash the 3rd avocado with fork until desired consistency. I like my guacamole chunky so I don't spend too much time mashing.
- Mix all ingredients well, wrap it with plastic paper and set aside in the refrigerator for 30 min for the flavors to settle.
- Serve with tortilla chips and bottle of cold Mexican beer :)
Call me a purist but avocado should be the main ingredient in guacamole. Personally I feel that you don't need to have tomatoes in your guacamole! But in addition to avocados, most guacamole recipes ingredients do include diced and de-seeded tomatoes. Ripe roma tomatoes are the most logical option here.
UPDATE(01/01/07): One recent upgrade to my guacamole recipe is the addition of the diced green onions and crumbled Cotija cheese. Adds a nice twist and frankly I love it. Thanks
Goes well with:
What do you put in your guacamole? Please share your tips and leave comments below.