This dip is so ubiquitous it needs no introduction. Watching PBS a few years ago, I learned that even Julia Child demonstrated how to make guacamole as a party dish–avocados and the ingredients we are so used to were less common in most supermarkets back in the 1970s and 80s, so her recipe included avocados, salt, and lemon juice! Things have definitely changed; ingredients for guacamole are quite easy to find nowadays with Mexican, Tex Mex, and burrito bars reigning supreme. Regardless of its popularity, a couple of notes:
1. Finding a ripe (Hass) avocado: Firm but gives to the touch. If it’s hard, you can put it in a paper bag for a day or two. If it’s mushy, stay away.
2. Texture is up to you. If you want a chunky guac, don’t mash the avocados to death. If you want creamy mash away.
3. Cilantro… totally necessary in my opinion, but I understand some of you have tastebuds that makes it taste like soap. Just leave it out if you fall in the latter camp.
Guac is obviously great as a dip, but it’s an excellent topping for tacos, fajitas, a spread in wraps, or even with breakfast (scambled eggs with black beans and a dollop of guac).
- 3 Hass avocados
- 1 lime, juiced
- 1/2 red onion, minced
- 1 garlic clove, minced
- 1 plum (or small) tomato, seeded and diced
- 1 jalapeno, seeded and minced
- 1/2 bunch cilantro, chopped
1. Slice the avocados in half lenghtwise, remove the pit and skin, and chop. Squeeze the lime over the avocado.
2. Add the rest of the ingredients, adding half the jalapeno to start. Mash gently or vigorously, depending on the texture you’d like. Season with a little salt and pepper. Season to taste, adding more jalapeno, salt, and pepper, as desired.