In my opinion, guacamole is personal. Some prefer it tangy from the lime juice, while others find that too much lime juice ruins it. Some like it chunkier, some prefer it more mashed. Some add tomatoes, some don’t. Some add garlic, some don’t. Some don’t like too much salt, some don’t like it if there isn’t enough salt. Some people hate coriander, however I think this is crucial for good guacamole. Therefore, I’m offering my variation with the possibility to adjust accordingly.
- 2 medium-sized ripe avocados, sliced open & de-seeded
- 1 small tomato, quartered, seeds and juice removed, & then diced
- 1 small red onion, finely diced
- 1 small jalapeño or chili pepper of choice, finely diced
- handful coriander, de-stemmed, and leaves roughly chopped
- 1/2 tsp. sea salt or pink rock salt
- 1/4 tsp. freshly cracked black pepper
- half a lime
- Get a medium-sized mixing bowl, scoop out the avocados from their skin, and place into the bowl. Using a potato masher or a fork, mash the avocados to desired texture. Some prefer their avocados on the chunkier side, some prefer them mushier, and some prefer them in between, so mash yours according to your preference.
- Add the diced tomatoes, red onion, chili pepper, chopped coriander, salt, and pepper. Lastly, squeeze the half lime and add as much juice to match your preferred taste. Some like only a little acidity in their guacamole, whereas others prefer a stronger lemony note to their guacamole. I suggested starting with less and tasting before adding more. It is better to add less and work your way up versus adding too much and not loving the overall taste. Give everything a good mix to combine.
- Serve with my Rustic Artisan Bread, or as a snack with nacho chips, in burritos, chili, or absolutely anywhere your heart desires!
• The variety of avocados you use does not matter so much, however if you are using a naturally larger variety, adjust your recipe accordingly. What is important is the quality and the ripeness. Make sure that your avocados are perfectly ripe. Although this is a skill you will learn the more often you buy avocados, to learn a few tricks and tips to do so, here's a good guide: How to Pick the Perfect Avocado
• Do not use a chopper or food processor to make your guacamole. It releases excess moisture from the veggies and creates a more watery guacamole. Texture is very important here. Ideally a mortar and pestle is used, but I simply make mine in a bowl with a potato masher and fork.
• Feel free to add a clove or two of minced garlic; however, I've been making mine without garlic for years as I do not believe it is authentically used, and I love it as it is! You can also roast your garlic and make a roasted garlic guacamole variation.
• As a general rule of thumb, I use 1/4 tsp. of salt per medium-sized avocado in guacamole. Always taste to adjust to your preference.
• I find it important to remove the juice and seeds of the tomato to avoid a watery guacamole. To do so, start by removing the stem at the top of the tomato. Then slice the tomato into quarters, and using a sharp knife, scoop out all the juice and seeds from each quarter. You can discard the juice or save it to use in another recipe.
• Tip to preserve your guacamole: It's important that the guacamole does not have any contact with oxygen in order to avoid oxidation and browning. To store your guacamole, transfer it into an airtight container, and place a layer of cling wrap over the guacamole, ensuring it is sealed and does not let oxygen in.