Guacamole is a necessity for any party spread. For fun, ask your friends what they think the perfect guacamole must contain, besides the obvious avocado. Some will insist on the inclusion of diced onions, others will argue for the heavy presence of chopped tomatoes, and you might even find some friends who like to add garlic or mango. And be prepared for a debate with your foodie friends over the authenticity of using jalapeño versus serrano chilies.
For me, the best guacamole, the Essential Guacamole, is simple and puts the spotlight on avocados. Avocados, with a bit of lime juice, salt, and some diced jalapeños for heat and flavor—what could be better? Serve with baked tortilla chips, or step it up a nutritional notch and add in my Jicama with Lime and Chili.
1 jalapeño, finely diced, divided, with seeds discarded
3 avocados, very ripe and soft to the touch, about 1 1/2 pounds
Juice from 2 to 3 limes
Optional garnish: diced tomatoes, chopped cilantro
- In a bowl, mash together 1 teaspoon of salt with 1 teaspoon of diced jalapeño to form a paste. You can use a fork, wooden spoon, or even a meat pounder to do this.
- Slice the avocados in half, remove the pits and peels, and add the avocados to the salt and jalapeño paste. Add 1 1/2 tablespoons of freshly squeezed lime juice. Mix ingredients well together with a fork.
- It is your call on how much you break up the avocado—some people prefer their guacamole very smooth; I prefer it somewhat chunky.
- Taste and adjust your seasonings: add more diced jalapeño if you like things spicy, and add more salt and lime juice if necessary.
- Garnish, if you want, with a tablespoon of diced tomatoes and some chopped cilantro.
- Super Spicy Guacamole. Add in a few (or many!) drops of your favorite hot sauce to up the heat.
- Guacamole with Diced Red Onions. For an extra kick and some crunch, fold in a half cup of finely diced onion.
- Mango Guacamole. For a sweet and salty guacamole, peel, seed, and chop one large mango and fold into your guacamole.
It seems strange, but it works—put an avocado pit into the guacamole and you will slow down the natural oxidation process that causes guacamole to turn brown when exposed to the air.
Though they may get a bad rap for their fat content, avocados are one “fatty” fruit that is extremely good for you. With only a few grams contributed to saturated fat, avocados are high in “good fat,” as well as many nutrients your body needs to stay healthy.
Don’t limit guacamole to appetizers—make a smaller portion of this recipe and use it as a delicious sandwich spread or a great thickener of salad dressings. Or try adding a dollop of guacamole on top of a piece of grilled chicken or fish for some extra flavor and healthy fat.