Who doesn’t like guacamole? Everyone has a favorite guacamole recipe, don’t you think? I almost did not post this recipe today because there are already too many of them out there. But I decided I was not going to listening to my rational mind and went ahead following my heart, because really, my heart is where my hunger is when it comes to avocado and guacamole; although, I have to confess, that for the last four years I have been having trouble digesting avocado (I have lots of food allergies and it has gotten worse as I age). And it makes me sad because I am obsessed with this fruit- yes this fruit, I have a hard time looking at avocado as a fruit because from where I come from avocado is always eaten savory. I make guacamole often at my house. My family is crazy about it.
Did you know that guacamole is one of the reasons why avocados are so popular, at least in the United State? Only think about the super bowl. Avocado sale goes up during such an event. This universal dish started out as a sauce by the Aztecs in Mexico and as a dip has become very popular in the United State. In the original recipe the avocado is mashed in a mortar or pestle and it is only seasoned with sea salt. My husband and I used to visit a restaurant in the village called “Dos Caminos” – I love this name- anyways they used to make wonderful guacamole. I have not been there in a while so I am not even sure if they are still open. Nothing is more original when you go to a restaurant and they make the guacamole right in front of you in a molcajete – an authentic Mexican mortar and pestle.
Guacamole is a very simple recipe. You decide what ingredients to add; anything added to a very good avocado always brings about excellent results.
So a good avocado is, one that is perfectly ripe, is not hard and not to mushy. Avocado is really the key to a good guacamole and of course salt. I love salt everyone knows that- there are two things that I will roundly deny to eat without salt, eggs and avocado. There you have it, a fact of my life. A little bit of acid such as lemon or lime will do wonder for your guacamole. And the delicious flavor of a handful for those who like cilantro or a bit for those who don’t will really culminate this recipe and revive all the goodness of the avocado. Heat and any other added ingredients are really a personal choice. Enjoy!
- 2-3 ripe avocados
- 2 scallion stalks chopped (can be substitute for onions, chives or shallots)
- 1-2 jalapeños internal vein and seeds removed, diced
- 1-2 garlic gloves minced
- Fresh cilantro minced (finely chopped)
- 2 chopped plum tomatoes peeled- seeds and pulp removed, chopped
- 1 -2 tablespoon of fresh lime or lemon juice
- 1-2 tablespoon of olive oil
- Salt and black pepper to taste
- Garnish with scallion, fresh tomatoes and cilantro leaves. Serve with anything, tortilla chips, crackers, plantain chips, bread or add to salads and other food.
Placed in a bowl all of the chopped ingredients, scallions, jalapeño, garlic, cilantro and tomatoes (if you are not serving the guacamole right away reserve the tomatoes to add at the time of serving; tomatoes tend to release liquid and this will change the consistence and flavor of your guacamole). Cut the avocados in half and remove seed.
Scoop out with a spoon the avocado and add to the bowl to the ingredients. Using a fork, roughly mash the avocado. If you like your guacamole chunky, do not mash it too much otherwise mash as you like it. Drizzle with the lime or lemon (the acid will help to prevent oxidation in the avocado). Season it with the oil, salt and pepper.
Jalapeños can be hot depending on how your treat them. If you remove, the seeds and vein inside, you will end up with a delicious pepper with very little heat. If you like your guacamole hot then you can leave the white veins and some of the seeds. I like my guacamole with a medium heat, but when I make it at home I remove the heat on the jalapeño just because I feed it to my son and my nephew. However, I usually chopped another jalapeño with all the inside on it to serve on the side so that it can be added according to individual’s taste.
Be careful handling any hot pepper since the heat of the seeds and veins of the chili can stay on your hands for a while. Once you are done handling it wash your hands well.
This post is also available in: Spanish