There are always a few avocados sitting on my counter waiting to be added to any number of dishes. When dairy is a no-go, avocados are invaluable to add richness to dishes. I realized that I’ve never shared my recipe for my perfectly simple guacamole. Whenever we have company over it’s always the first thing that people ask me to make.
There are dozens of ways to make guacamole, and everyone has their own opinion but I want the avocado to be the center of attention. Now I will be the first to admit there is nothing revolutionary here, 5 simple ingredients, most of which you probably have on hand and a few minutes will give you better guacamole than any you can buy in the store. I like to leave some chunks in my guacamole, but feel free to mash it up until it’s nice and smooth. Sometimes I’ll add a little tomato to the mix but that’s really the only deviation that I use. Grating the garlic on a Microplane is really important, that will ensure that it blends well and you won’t get a big piece of raw garlic running around in there. I’ve given you suggestions for lime, jalapeno, and salt but that is really a personal preference. Use a small amount, taste and then add more if you want it spicier or more fully flavored.
Make sure to use the best avocados you can find. Picking avocados can be tricky. They should yield just slightly but not be mushy or have any black spots. When you press them with your finger, and it causes an indentation in the flesh that stays there, keep looking, they are probably overripe. If the only options available are bright green and firm, place them in a paper bag and let them hang out on the counter for a day or two. Even better, throw a banana in the bag to speed the process. If it’s going to be a few days before you are going to use them, store them in the refrigerator to slow the ripening process.
As far as making the guacamole ahead of time I’ve found a few things that work decently. Exposure to air is what causes the guacamole to brown so you can smooth the surface of the bowl with a spoon and place a piece of plastic wrap right on top making sure that the cling wrap is touching every bit of the surface. I prefer to pour about half an inch of water over the top, cover it and refrigerate it. When I’m ready to serve, I pour off the water and stir everything until it’s smooth. How do you keep your guacamole green?
- 3 medium Haas avocados
- ½ small red onion (about ½ cup)
- ½ jalapeno, or more to taste if you like it spicy
- 1 small clove of garlic
- 1 tablespoon fresh lime juice ( about ½ lime)
- ½ - ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cut the avocados in half and with a large spoon remove the pit. Alternatively, place the avocado on a kitchen towel and use a sharp knife to tap the pit and embed the knife into the seed. Twist the knife and the pit should come right out. Scoop the flesh out with a large spoon and place into a large bowl. Finely dice the onion and jalapeno and add to the avocados. Using a Microplane grate the garlic into the bowl. Add the lime juice, salt, and pepper and using a fork lightly mash the mixture, stirring to combine everything well. Taste and add more lime juice or salt if desired. To store, smooth the top and cover with plastic wrap, making sure that the wrap is touching the guacamole. You can also pour a small amount of water over the top to cover. When you are ready to serve, drain the water from the top and stir well.
