There are thousands of Guacamole recipes but here is what I have learnt through lots of trial and error. Rarely do I find a guacamole as good as this when I eat out. Great with chips or even better with warm, thin and soft tortillas! —MasalaMama
avocados, peeled and cut into large cubes
small red onion, finely chopped (about ¼ cup)
fresh cilantro, chopped (about ½ cup)
A few grape tomatoes, diced (about ¼ cup), optional
lime, juiced (optional)
good sea salt, adjust to taste
In This Recipe
A few salient points to make a good guac:
1. The most important thing is a good avocado. When I cut an avocado and it’s deep yellow around the pit, I literally cry out with delight! Needless to say, it should be just ripe, not over, and not under. Over time I have learnt how to tell when the avocado is just ripe, but it’s still hard to find one that is buttery and deep yellow near the pit, rather than pale yellow.
2. don’t mash the avocado in a mortar and pestle!
3. if using lime, use it sparingly.
I like to char my jalapeno, otherwise it doesn’t integrate nicely into the guac. I love the subtle smoky flavor it imparts.
Char the whole jalapenos on an open flame. Let them cool and scrape off some of the charred skin and finely chop the jalapeno.
In a molcajete (traditional Mexican mortar) or mortar and pestle or bowl mash 2 tbsp onion with half the cilantro and half the jalapeno. You can also skip this step if you don’t have a mortar and pestle.
Add all the remaining ingredients and mix with a fork, crushing the avocado a little bit as you go along. The guac should be chunky with some mashed-up bits. Taste and adjust salt and heat.