When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is just around the corner, it's a great time to share my favorite guacamole recipe. To check it out and see more suggestions on how to jazz it up, keep reading.
- 4 medium ripe avocados
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 tablespoons finely chopped cilantro, plus extra for garnish
- 3-4 scallions (white and light green parts), minced
- Freshly squeezed juice from 1 lime
- 1 jalapeño, stem removed and minced, plus extra for garnish (optional)
- Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
- Mash the avocado with a fork. Stir in the garlic, salt, cilantro, scallions, lime juice, and jalapeño.
- Season to taste with salt and lime juice. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate — preferably not more than a few hours.
- Just before serving, garnish with thinly sliced cilantro and jalapeño, if desired.
Makes 3-4 cups.
- Experiment with different types of onion, substitute lemon or orange juice for the lime juice for varying levels of tartness.
- For extra brightness, stir in seeded and diced fresh tomato and minced onion.
- To make it super creamy, purée in a food processor with 1/2 cup sour cream.
- To make guacamole smoky and spicy, stir in minced chipotle en adobo.
- Dips, Appetizers