a method for the *perfect* guacamole (every single time)
- 2 avocados
- 1 jalapeño
- 1/4 red onion
- 1 tsp garlic salt
- 1 heaping tsp ground cumin
- 1 heaping tsp ground coriander
- 1 tsp crushed red pepper
- 1/4 cup cilantro
- 1 lime, juiced
- finely chop the jalapeño & red onion. depending on how spicy you like your guacamole you can de-stem & de-seed the jalapeño. in our house, we enjoy quite a bit of kick so we leave all the seeds & stem in. when we make guac to share with a group we de-stem & de-seed half of the jalapeño, & when we know we’re sharing the guac with someone who is sensitive to spice, we de-stem & de-seed the whole shebang.
- add the chopped jalapeño & red onion to a ziploc bag along with the garlic salt, cumin, & coriander & seal the bag tight, pressing out as much air as you can (this is important!!).
- using a rolling pin or the bottom of a heavy pan, smash the contents of the bag to release the juices of the onion & jalapeño.
- scrape the contents of the ziploc bag into a bowl, adding the flesh of 2 avocados. use a wooden spoon to gently smash the avocados & stir in the onion/jalapeño mixture. add the lime juice, a handful of chopped cilantro, & some red chili flake to the bowl & stir until homogenous.
- the best part: taste test!! depending on the size of your avocados you may need to add more spice, salt, or lime juice.
- place into serving dish & garnish (totally optional – totally encouraged).
- repeat (frequently).
*perfect* guacamole tips & tricks
- 1. aside from taking the time to create your base flavors, the other crucial aspect of a great guac is perfectly ripe avocados.
- there are a couple of tricks for making the right decision in the grocery store & similar to goldilocks much of it has to do with balance; not too much of this nor too much of that, they need to be just right. first, look for the right color. hass avocados are a shiny brown-ish green when ripe. if the ones in your store are bright green, they’re way under; if they look matte, then they’re way over. second, give it a gentle (& i mean gentle) squeeze. a ripe avocado will give just slightly to the pressure of your hand. if it is hard, it is way under; if it is mushy or you can feel an air pocket between the skin & flesh, it’s sadly over.
- 2. tip! don’t let under-ripe avocados discourage you. i actually prefer to buy them pretty green & let them ripen on my counter for another couple of days. this way i can ensure that once they’re ready i have them at my disposal to make a batch of guac.
- 3. another tip? salt & lime juice are your best friend. avocados are fatty; when you eat them they coat your mouth & you need a healthy amount of salt & lime to cut through that fattiness & create a balanced bite. if people complain that avocados taste bland, it’s definitely because they’re not using enough salt & lime. start with what i recommend below in the recipe, but remember to taste & modify as needed. avocados vary in size so the appropriate amount of salt & lime varies too. go overboard on salt & have another avocado hanging around? mix it in; it should help tremendously.
- 4. trying to make this amazingness in advance? sorry, not the greatest idea. while the flavors do meld & develop over time, the avocado also oxidizes (i.e. turns brownish & mushy & goes a little sour as it comes into contact with oxygen). guacamole is best served fresh, however, don’t let that crush your hopes & dreams if you were volun-told to bring it with you to a weekend get-away at your fiancé’s family’s lake house (not that it’s ever happened to me, or anything…). i’ve found that you can definitely prep the base ingredients & get your seasoning right using aforementioned zip top bag method. pack your zip top bag of flavor, 2 ripe avocados, chopped cilantro & any other toppings you want, & a bowl. when you’re ready to wow the crowd, mix up all of your ingredients on the spot & serve!
- 5. looking to store this amazingness? see above. not the greatest idea due to oxidation. i’ve seen wives tales about storing guac with the avocado pits, but unfortunately it is just a wives tale & it won’t prevent browning. browning is the result of a chemical reaction with oxygen. the only way to prolong it from happening is to prevent oxygen from getting to your guac. your best bet is to store in an air-tight container. before popping the top on, press a layer of plastic wrap firmly on the surface of the guacamole which will help protect it from its oxygen nemesis. it won’t make the guac last forever, but it will help it survive a couple of days in the fridge.
- 6. final tip? two words: double batch. you so won’t be sorry.