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Step away from the seasoning packet. Great guacamole doesn’t really come from a recipe and it certainly doesn’t come from a seasoning packet. Rather, great guacamole comes from great avocados. Sometimes, when avocados are plentiful and perfect, I prefer nothing more than a little salt and lime in my guacamole. As they say, practice makes perfect and I can’t think of anything I’d rather practice and perfect than guacamole.
For added instruction and entertainment, watch Burrito Harmony – How to Make Grilled Steak Burritos and Guacamole!
Check it out! This recipe was featured in the LA Weekly!
Ingredients for Guacamole:
2 ripe avocados
2 tbsp diced, seeded jalapeno
2 tbsp diced onion
2 tbsp chopped cilantro
1/2 cup diced, seeded tomato
1 tbsp fresh lime juice
salt & pepper
Notes: Ripe avocados are not too soft… or too hard. A ripe avocado will “give” with a gentle squeeze. I prefer to buy unripened fruit and ripen at home to avoid mistaking bruised fruit for ripe. Just as avocados become ripe (and darkened if using Hass) I store them in the cheese drawer of my refrigerator, apart from other fruits and vegetables, until ready for use. This preparation is about as elaborate as my guacamole gets, however, roasted pepitas and a sprinkle of cotija cheese can garner some serious accolades too.
Directions:
1) Seed and peel avocados.
2) Mash avocado with the back of a fork. For larger batches, a potato masher works well.
3) Season mashed avocado with salt and pepper.
4) Add jalapeno, onion, cilantro and tomato and combine.
5) Add lime and combine.
6) Taste and adjust seasoning.
7) Share and enjoy.
For more information on selecting perfect avocados, check out the California Avocado Commission website. Get in to the grove and read about my visit to Rancho Santo Tomas.
Since the Fallbrook fires, prices for California Haas avacados have been through the roof where I live in Florida. At $2.50 each, I just can’t afford to buy them. I’ll often find little Mexican markets that will have them for considerable less, but they will often be much smaller.
Florida avacados aren’t an option because they are, in a word, horrible by comparison.
I can however find Wholly Guacamole for a reasonable price at one of the local members club. It can be dressed up with some fresh cilantor, onion, etc.
I then sit in a darkend roomwhere nobody else will discover my secret shame.
I hear you — the price of produce has been insane. I guess the price of just about everything has been. Thanks for the tip on the Wholly Guacamole; I’ve seen it but never tried it. And about Florida avocados… I couldn’t agree more. Never liked guacamole or avocados till I moved to California :)
you forgot the tabasco, and I like 4oz cream cheese per 3 advacado to make it go further and make it fluffy.
Hi Troy, I definitely didn’t forget the Tabasco (I can’t stand the stuff) and the cream cheese is an interesting addition. Thanks for sharing your guacamole variations! Hope you’re enjoying a big bowl of guac with some burritos this weekend :)
Would you like to take this recipe a little higher? A little more, “What on earth is in this? I have to have the entire bowl, goodbye everyone…”
Garlic salt.
I know.
It’s a Texas thing and it’s a super secret.
So, tell nobody.
Okay.
Really
Tween us.
Texans know that LEMONS go with guac and limes go with meat.
Sooo, you’ll use an entire lemon….all the juice….about half a teaspoon of garlic salt, taste, more garlic salt or more lemon.
It’s amazing.
Trust Mama Texas.
Even in California.
I have been making Guacamole since I was a kid who climbed the Avocado trees at my father’s Yorba Linda farm. Mexican use limes in their foods, such as ceviche and guacamole. Garlic salt is not a secret, I used Lawry’s since the 1980’s but stopped adding any salts to food for health reasons.
The recipe Betty has is a classic. There are dozens of variations of guacamole. Sometimes I add green onions, roasted green chili peppers, or cumin. I would never add sour cream, cream cheese or any dairy product. However, I do recommend grated Queso Fresco sprinkled on top before serving.
I make guacamole every week. I’m fortunate to live in San Diego where I can usually find good Haas avocados; two for a dollar. On a final note, I have a trick to extend the life of guacamole in the refrigerator. I keep on of the avocado pits, stick it in the center of the bowl of guacamole, and then cover it very tightly (no air) with plastic wrap. I don’t know why it works, but it does keep the guacamole from turning brown.
Hi Joseph, Yes… we are lucky here in SoCal to have access to great avocados nearly year round. I have relatives down in San Diego that have a few fuerte trees and it’s a blessing! Great tip on the pit keeping the guac from browning; to help preserve a cut avocado, you can put a thin layer of canola or olive oil on the exposed flesh if you don’t have cling wrap ;) Thanks for the great comment!