Photo: Ralph Anderson; Styling: Lisa Powell Bailey
5 ripe avocados
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/2 medium jalapeño pepper, seeded and chopped
1 garlic clove, pressed
3/4 teaspoon salt
How to Make It
Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.
I've been searching for the right guacamole recipe for years, and in my opinion this one can't be topped. It's got a wonderful fresh flavor, nice presentation and for me, the texture component is key. Every time I take the 'cilantro guacamole' to parties I get multiple requests for the recipe.
This is a good base, but I also add sour orange (get from a middle-eastern market), cilantro, red and green onion...and a dime-size drop of brown mustard (I know... weird...).
By the way...jalapeno is not meant to be tasted conspicuously. For that reason, I SLIVER the jalapeno.. not chop. That will keep all the flavor in but keep it from burning someone's tastebuds off.
This has potential if you start with the 5 avocados, but there's not enough of anything else. In my opinion, there should be, at the very least, 1 1/2 TBS. of finely chopped red onion per avocado, at least 3 jalapenos for 5 avocados, juice of 2 limes for 5 avocados, and please, add cilantro! That and a little salt should make it better, for my taste, anyway.
Very good guacamole! I added a little more onion and used a serrano pepper instead of jalapeno b/c that is what I had on hand. Turned out great! I did use only 1/4 of serrano b/c I wanted it very mild. Still good!