So what do you do?
You make guacamole! It's fabulous. We can just eat it for a meal this time of year. Who cares about having anything else for lunch or dinner?
However, I have discovered that not everyone in non-Texas land knows how to make guacamole. And sometimes, even in Texas, people put weird things in it, so I am going to give you the low-down, absolutely classic, essential guac recipe.
Except that it's not very exact.
Use Haas avocados, the ones with the wrinkly black skins. They have the best texture and flavor. A ripe avocado should just give a little bit under the pressure of your thumb. You don't want hard, and you definitely don't want mushy. If there are brown spots inside, throw it out. You might salvage some for avocado toast, but not in your guacamole!
Here we go!
Serves 4. Or maybe 2. Or maybe, if the cook is really greedy, 1.
2 to 3 avocados, depending on the size
Juice of at LEAST 2 limes, depending on size and juiciness
Half a red onion
Half or whole jalapeno, depending on size and your heat preference
Half a bunch of cilantro
Salt
Cut avocados in half and save the seeds. Peel and put flesh (that sounds weird, but you know what I mean) in bowl. Dice onion very fine, almost to a mince. Remove seeds and ribs from jalapeno, mince. (I wear rubber gloves for this.) Chop cilantro--I like this really fine, too. Salt everything generously--fresh ground sea salt is best. (Remember that avocado is bland by itself.) Squeeze lime juice over everything, then mash all the ingredients with a fork until you don't have any big lumps and everything is well mixed. Taste, add more lime juice and salt as needed. The flavors should really pop. This is food magic!
Put the guacamole in your serving dish and nestle one or two seeds in the dip. They help keep it from turning instantly brown.
Eat ASAP!
Serve with tortilla chips, or, my personal favorite, small savory rice crackers, because the chips tend to get really salty very quickly.
Or just eat your guacamole right out of the bowl, with a spoon.
And that's it. No tomato, no garlic, no extra flavoring.
If, by some remote chance, you have guac left over, put in an airtight storage container with the seeds. I press some plastic wrap tight against the surface, too, before sealing with a lid. You will still have a thin layer of discoloration the next day (avocado oxidizes very quickly,) but it's easily scooped off with a spoon. Enjoy again!
(I read recently that to prevent browning, you should cover your dip with a thin layer of water, then pour the water off before serving the guacamole again. I tried it. Did NOT work. Watery guac had to be thrown out. Ugh.)
And how wonderful is it that avocados are GOOD FOR YOU!
If you twist my arm, I'll give you the recipe for an authentic, absolutely essential margarita to go with your guacamole...
REDS and lovely readers, do you like guacamole? Like Mexican food? Make guacamole? And do share any cooking hacks with us!
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ReplyDeleteYum! We definitely like guacamole! This recipe [thank you] is similar to the guacamole recipe we generally use . . . I’m definitely trying this one!
ReplyDeleteAnd consider this an “arm twist” for the margarita recipe . . . .
We enjoy Mexican food, though we’re not of a mind to make it too spicy, and fruit salsa is always a plus.
Goya makes a lovely Recaito [a culantro based seasoning] that is a nice stir-in for rice and/or beans . . . .
Will look for that, Joan!
DeleteAvocados have been my favorite food since I was a child in California. YUM.
ReplyDeleteHowever - I cannot eat raw onion so will continue to make guac my way. Yes to the lime juice and salt, but I add a couple spoonfuls of salsa, plus cumin and chili powder. Still good!
I'm with you on the raw onion. Your recipe sounds great. I use the Trader Joe's salsa and now I'll have to try adding the cumin and chili powder.
DeleteI'm with you, Edith. I love Deb. I love her cooking. But there are three things in that ingredient list that do not work with the Norwood metabolism: raw onion, jalapeno, and cilantro. I think the best guac I ever had was from down in the valley, and was basically just the mashed avocado and lime juice.
DeleteEdith and Lyda, have you tried blanching onion? A brief "swim" in boiling water can really take the sting out of onion, but leave it crunchy like raw
DeleteLove Mexican food, love guac, never make it. Now I'm thinking this summer is going to be the summer I start! Especially like the tip about putting the seeds in to keep browning to a minimum.
ReplyDeleteI usually make guac one avocado at a time, just enough for two for a snack with drinks. And I use either lemon or lime because I ALWAYS have lemons on hand, limes only when I remember to buy them -- just reminded Alexa -- and I might as well substitute Dawn liquid for the cilantro if I really wanted that soapy taste. If I have spring onions, I use them instead of a real one. If I have a jalapeno, it's welcome to join the rest of the ingredients, but I like salsa verde tossed in there too. It's not quite the jalapeno bite, but hey, I always have that on hand too.
ReplyDeleteEdith, you can make perfectly good guac with lime, salt, and a bottled salsa if you can't handle raw onion.
I suspect there are as many ways to make guacamole as there are Texans with access to a goodly supply of tequila, limes, and salt.
If I have any left over, I sprinkle with more lemon or lime, press Saran wrap against the surface, and cover tightly. As Deb says, if there is a little browning on the tip you can scoop it off.
DeleteDitto me on the cilantro, Ann. I'll have to try the Dawn, next time?
DeleteI’ve been tempted to feed those cilantro enthusiasts Dawn, just so they understand how I feel about it.
DeleteAdobo seasoning, found in the Latin food sections, contains bitter orange peel, salt, garlic, and a few of the other spices mentioned above. That plus lime juice. aaaaand I am done. Use as an addition to fish tacos.
ReplyDeleteForgot to mention, we have 3 avocado seeds waiting to sprout on the kitchen window shelf.
DeleteWish us luck, avocados for all within 3 to 4 years.
This recipe is PERFECT. I make it like this, but without the onion. And over the years I've learned to buy my avocadoes slightly harder than perfect.
ReplyDeleteWhen we lived in Southern California our neighbor had a ginormous avocado tree. And ALL the avocadoes ripened and dropped out of that tree the same week. And we'd get a bowl full of ripe avocadoes. My mother rarely cooked, but she did make guacamole... with mayonnaise. Ick ick ick. Though at the time I loved it and could devour an entire bowl.
You could certainly mash avocado up with mayo--we put mayo and avocado on things like BLTAs and it's delish. But it's not guacamole...
DeleteGuacamole is like cole slaw to me: I've never met a recipe I didn't like. There are so many ways to make it, and they're all good in their own way, as far as I'm concerned!
ReplyDeleteWe love Mexican food, especially after going to Mexico for the day while on the lecture tour/honeymoon after we got married in Vegas. Steve had a lecture scheduled in San Diego, and a day off in his schedule, so we drove down to Ensinada for a late breakfast, and stopped to sit for a while at a beach. Our last stop was at a little town just south of the border, where we ordered tacos from two different bars. They were SO different from the Taco Casa glop, our only previous exposure to that kind of food. Ever since we have made our own versions of this, using seasoned venison chunks, rather than hamburger. Avocado in some form, usually guacamole, but not always, is a must.
Karen, yes, real Mexican tacos are nothing like what you get in the fast food joints. And avocado in some form is a must.
DeleteBy the way, Farberware makes a line of silicone food covers called Huggers. They have two sizes meant for preserving avocadoes, and they work great. The covers have a center spot meant for covering the seed, or if you pop it in, it will cover the seed cavity. I love these. and use them all the time.
ReplyDeleteI didn't know about these! Looking up now!
DeleteYes, perfect. These work!
DeleteDebs, they also have a lot of different-sized round ones that I use for everything. Half a lemon, half a tomato, half a grapefruit, a partially drunk can of La Croix, you name it. Dishwasher safe, too.
DeleteI love your guacamole recipe -- I make mine almost the same way, except for the onions, and the lime juice is key (ah, I made a pun there!). I think the secret is to keep it simple and basic. I knew someone who said she made it with mayonnaise (like Hallie's mom) AND sour cream. Thankfully, I never had to try it!
ReplyDeleteDebs, we love guacamole! Thank you for the recipe. Avocado toast is also yummy. I was reminded that when my cousin worked at a Mexican restaurant, she and others made guacamole fresh at the table in front of us. Every time we went to that restaurant, we would see someone making guacamole at our table. Our cousin said she was not good at making guacamole and in my honest opinion, I liked her guacamole better than the other person's guacamole. For some reason, her guacamole tasted better.
ReplyDeleteFunny that I never liked Mexican food until I was in college. I only wanted sweet tasting food when I was a kid. I liked fatty food too. Now I like to eat organic vegetables and fruit. On taco tuesdays, I love to eat Mexican food. Any excuse to eat Mexican food, right?
Texas borders with Mexico like California borders with Mexico so I would expect the Mexican food to be excellent. A friend visited Mexico and she expects Mexican food to be authentic.
Diana
I fell in love with Warren up in Missouri, where Taco Bell was the best Mexican food in town. Then he invited me to visit him in Texas, and took me out for a real Tex-Mex dinner. When he eventually invited me to move to Texas to be his forever sweetheart, I said yes, because I loved him, and because the Tex-Mex was fabulous! When he died, and well-meaning in-laws asked if I planned to move back to Missouri, I told them no way. There was no good Tex-Mex in Missouri! Good guac is essential to good Tex-Mex and, as noted above, the best I've ever had was super simple and wonderfully tasty: just avocado, salt and lime juice.
ReplyDeleteYou can make a much milder avocado crema for things like tacos--avocado, lime juice, lime zest, salt, and a little sour cream. That is delish, too.
ReplyDeleteI love avocados so much, I cannot begin to tell you. Turkey lettuce tomato and bacon with avocado. So yummy and perfect. I adore guacamole too, And your recipe sounds fantastic! Come over!
ReplyDeleteI am in love with salsa verde--salsa verde made with tomatillos. My mom used to make it, and I'd never found any to compare until recently. A local lady makes salsas that she sells at the farmer's market and at some shops, and her salsa verde is so good that I put it on everything--including avocados. And sometimes I just sip it straight from the bottle...
ReplyDeleteBut I don’t put red onion in mine, you know? Tomatoes, and limes. Cilantro. Avocado toast! Food of the gods!
ReplyDeleteI grew up on an avocado ranch in La Habra, California, and we picked, filled lugs, took them to the Calavo warehouse and sold them. Naturally we ate a lot of them too. Our guac recipe had avocados, garlic, onion, (both finely minced), lemon juice (we had lemon trees) and, yes a tiny amount (1/4 tsp) of mayo, which made it slightly creamy. We also left some small chunks, which I think improves it greatly. I love cilantro, but not in guacamole.
ReplyDeleteBy the way, I always heard, and still use, the word "pit" not seed, for that hard round ball in the center. Seed just sounds wrong...
Rick, I had no idea you grew up on an avocado ranch! And you are right about "pit." Definitely more correct.
DeleteNow, on the margarita recipe. Simplicity and the best ingredients are key. 2 parts very good tequila, preferably reposado or blanco. 1 part very good orange liqueur, like Cointreau. My personal preference is Clement Creole Shrubb, which is a bit less sweet and a bit spicier. Just don't use something cheap like Triple Sec. It tastes like toilet cleaner. 1 part fresh squeezed lime juice.
ReplyDeleteShake all the ingredients in a cocktail shaker with ice, then pour into a chilled glass with the rim dipped in lime juice and kosher salt. A champagne coupe works great for this.
No syrups, no mixes, and definitely no frozen. NO bottled lime juice. The drink will not be sweet!
This was my dad's margarita recipe (and the way it should be made in any good bar.) My brother and I always made margaritas in honor of our dad when we got together, so it's a very sentimental thing for me.
Yum. And thanks! Tequila doesn't sit well with me lately, but maybe it's because I've never had the "very good" brands. Making a note.
DeleteI can totally vouch for Deb's margaritas. They're the best!
DeleteThe idea that leaving the pits in the guacamole prevents or delays browning was disproven long ago by Harold McGee, one of my favorite food scientists. His book, "On Food and Cooking", is a classic that's well worth reading. If you need to keep guacamole for a day or two, put it in something tall (like a jam jar) to minimize the surface area, sprinkle with lemon or lime juice to increase the acidity, and then use plastic wrap right on the surface.
ReplyDeleteMcGee is a bible in our house, and in my son's, too! We constantly look things up in in when we are together (and apart).
DeleteI have McGee's book, too, but in my experience with avocados, using the pit does actually seem to help. Maybe it just can't be scientifically proven:-) And it certainly doesn't hurt.
DeleteWhile I'm a fan of avocado, I have to admit that I don't care for guacamole much. I do love avocado on sandwiches, and I recently had a BLT with avocado that was delicious. I'm not really a Mexican food enthusiast, although there are a few dishes I like. Chicken on the Beach is the dish I usually order when going to the Mexican restaurants near my daughter. And, I know I'd be shamed by those who are true connoisseurs of Mexican food, but when in college, my husband and I went to Taco Tico in Lexington, KY, and I loved their sanchos. There is still a Taco Tico there, and I still stop to get a Sancho when in the area.
ReplyDeleteYesterday, I typed out a response to your post, Debs, about the shading sails. Since I did so on my phone, I'm guessing I didn't hit send, as it hadn't shown up when I checked today. I love those sails and am so impressed with you for that clever solution. I have a spot where I may try to use one.
Kathy, the Pittsburgh airport this morning had a to-go food place that offered an egg white/avocado/Gouda breakfast sandwich. I got mine on wheat, ate half waiting for my plane, and the other half when I got home an hour ago. Perfection!
DeleteEdith, that sounds yummy!
DeleteMargaritas! Yay! Love them so much… Cannot wait to try yours, Debs!
ReplyDeleteYeah Deb. When we’re all staying with you during Bouchercon!!! You are the designated bartender.
DeleteI think there are as many recipes for guacamole as there are for chili! Mine is pretty simple: avocados, fresh lime or lemon juice, a little seasoned salt. That's it. Mom used to add mayo or sour cream but I think that was to make it go farther, with 5 kids. The margarita looks like a good one, Debs! Fresh ingredients, no mixes.
ReplyDeleteMmmm, love avocados and they’re grown all around my valley in Southern California, yet I still end up bringing some home from Costco.
ReplyDeleteOn Friday I introduced a friend to a favorite Mexican restaurant, where they bring a tray of ingredients and prepare guacamole in a molcajete right at your table. It was your same recipe, to a tee! So delicious. We ate it with chips and we spooned it into small warm tortillas, made fresh while we watched. Next time we won’t bother ordering anything else for lunch.
I’ve always made guacamole with lime juice, garlic powder, salt, pepper, and Herdez salsa, and it’s pretty darned good, but I see I’m going to have to up my game.
Whenever I’ve used only half an avocado, keeping the seed in place, I squeeze a little lime juice on it, sprinkle just a bit of cold water over the flesh, and kind of smoosh the scooped skin back over it before I wrap it tightly with plastic wrap. Keeps well for avocado toast the next day.
Twisting your arm for your margarita recipe because I do not love mine, and summer is margarita time. Please and thank you!
Wendy, thanks, and I put the margarita recipe in a comment above.
DeleteWe have just bathed and dried both dogs, and now I have to hit the car wash and the grocery store. After that, I think I might deserve one of those margaritas!
Oh, we love guacamole! I’ll have to try your recipe! Yum!
ReplyDeleteYum, Deb, on both recipes. I could eat avos every day and be happy!
ReplyDeleteYesterday I copied a recipe to try soon after watching them make
an avocado margarita on The Kitchen. A friend had one similar at
a restaurant in Dallas and said it was wonderful, so I'm game to
give it a whirl,subbing Grand Marnier for the Triple Sec: https://www.foodnetwork.com/recipes/frozen-avocado-margarita-6602984
I usually do avocados, lime juice, sweet onion(only onion I use), garlic powder, cilantro, and cumin, and a tiny bit of Chi Chi's salsa. I have sometimes mixed in mayonnaise and/or sour cream, which seem to keep the mixture from turning as brown. Sometimes I've mixed the guacamole into chicken or tuna salad. I've probably never made it exactly the same.
ReplyDeleteI live in Texas so I love guacamole! Your recipe sounds perfect , and I plan to try it.
ReplyDeleteI love guacamole (really anything involving avocados). Will definitely be trying your recipe.
ReplyDelete