My Perfect Guacamole Recipe
TipAs with all recipes in the My Perfect series, the aim is not to boast, but simply to please. Guacamole is a personal matter to be sure, and this is our hands-down personal favorite..
A Note from CarolynI first published this recipe in early-ass 2010, just in time for the Super Bowl. I wanted to make a couple of tweaks to the recipe and to update the…shall we say…discouraging photos that used to accompany it. (There were some sliced olives kinda floating in the bowl? I don’t know.) I’ll leave the original text, which just goes to show that guacamole is 100% appropriate in 100% of circumstances. ? And as with all the recipes in the My Perfect series, “perfect” means it’s one of our long-time absolute favorites, and we make it the same way every time.
How to make the best guacamoleIt took me several decades to come to appreciate the beauty of the Super Bowl. Maybe it’s because I sort of detest football, or did until I saw how happy it makes Cope.Are you still there?I do owe a few things to football, not the least of which is my blank stare. I don’t know how I lived so long without the ability to pretend I’m paying attention to something. That’s why I use my blank stare eight, maybe nine times a day now. To make up for lost time.At any rate, none of this explains why I’ve posted about the Super Bowl twice today, a whole long winter’s month before the actual event. Luckily an obsession with perfect guacamole requires no excuses, no matter the time of year. And a fixation on an entire buffet’s worth of spicy, wintry foods that make you thirsty for beer? Well, if you fault me for that, maybe it’s time we parted ways.
- 2 limes
- 1/2 small red onion, minced
- 4 ripe Haas avocados
- 1 teaspoon fine sea salt
- 1/2 cup chopped cilantro
- 1/2 mild jalapeño, minced (optional)
- Juice the limes into a medium mixing bowl. It might seem like there's a lot of juice, but you won’t be sorry. Add the onion and stir to coat. Let sit while you prepare the avocados.
- Halve and pit each avocado. Dice flesh and scoop from skins into mixing bowl, tossing with lime juice as you go to prevent browning. Add salt and mash avocado to desired consistency. I like to leave a some pieces diced and mash some more thoroughly for a little textural interest. Add cilantro and jalapeño if using and stir to combine. Serve with tortilla chips and lots of good beer.