Properly made guacamole is one of those appetizers that, if you're not careful, you never reach the main meal.
Apart from margaritas, a good spicy, zingy, creamy yet chunky guacamole sets the tone for any great Mexican meal.
It usually comes with a bowl full of corn tortilla chips or crispy pork crackling called chicharrón.
Now, once you start dipping into the bowl of guacamole. I say dipping because guacamole is a dip. You don't spoon it. You dip it. It's hard to stop.
This is where you have to practice a bit of restraint so you can also enjoy the rest of what Mexican cuisine has to offer.
By the way...
Guacamole is also surprisingly healthy. Naturally vegan, gluten-free and Keto diet-friendly. So, it's pretty much the perfect snack for everyone and all are welcome.
What should it taste like
The best guacamole recipe should be creamy and rich, while at the same time also spicy, fresh and chunky.
This is achieved by picking the right ingredients and knowing how to put them together and make them sing.
Everyone uses slightly different ingredients for making guacamole but, the fact remains. Whatever you pick. It has to be good quality and the creamiest perfectly ripe avocados.
- Avocado - Pick the creamiest, perfectly ripe avocados. When testing them place into the palm of your hand and gently squeeze. It should give slightly but not be mushy or hard. That's how to pick the perfect avocado.
- Chipotle - This is smoked chilli powder. You can also use jalapenos with a bit of smoked paprika. Does the job just as well.
- Tomatoes - Totally optional and you should only use tomatoes if they are extremely sweet.
- Scallions - You can also use red onion but I love the mildness of scallions.
- Seasoning - Salt and pepper
- Citrus - Lime or lemon but lime is more fragrant and more authentic Mexican. Pick lime.
How to make it
Making guacamole is a very simple process and it only requires you to be able to mash stuff up and understand the balance of flavours.
After all, we're just making a dip for chips, nothing complicated. Plus this is one of those easy peasy recipes that don't even require any complicated tools.
- Blanch, peel, deseed and roughly dice tomatoes if you are using them.
- Wash and finely slice the scallions and add to a large bowl.
- Add salt, pepper, lime juice and chipotle or powder or chopped jalapeno. Muddle it so the flavours get to know each other.
- Scoop out the avocado and start gently smashing it with a pestle or a fork.
- Give it a taste and adjust as you wish. Zingier? Add more lime. Want it spicier? Add more chilli or chipotle. And so on.
- Serve immediately. Preferably with some corn tortilla chips and a few wedges more lime. There's always that one person at the party that loves his guac extra zingy.
You can store it in the fridge by putting into a container and covering with cling wrap. Make sure the wrap touches the guacamole and seals it off totally from the air. Otherwise, you will end up with a nasty grey crust.
Do not listen to some novice clown cooks out there that tells you to store this in the fridge for up to a week. It's simply bad information and no person in their right mind will store freshly made guacamole for a week.
For personal advice
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There are a few things you could do to modify this recipe. None of them difficult and all of them delicious.
- Chop up some chorizo or bacon finely, fry it till crispy and sprinkle on top.
- Add a crumble of fresh white cheese, like queso fresco, feta, chavroux(goat's cheese) or even fresh mozzarella.
- Add a ton more chillies(because you like doing handstands in the shower)
What not to add - the devil is all around so stay away from these things.
- Fruits - yucky poo-poo
- Nuts - yucky poo-poo
- Yoghurt - yucky poo-poo
- Strange spices - yucky poo-poo
Assuming you have made the most bad-ass guacamole dip of your life. You are probably looking for what to serve it with. No hay problema ese.
More often than not you will probably be serving guacamole in large bowl at a party for family and friends to dip some corn tortillas into. for that reason let's talk party first.
- At a family Bbq when slow cooking a pork belly to perfection or getting your lamb chops game polished. Or, maybe a whole roasted fish or to add as a bbq side.
- When doing a little appetiser spread alongside other dips like this green pea and feta dip or these roasted red peppers with mascarpone. Maybe alongside some better than classic lime and tahini coleslaw or with pulled lamb roast and tacos or bbq chicken quesadillas.
- With other simple snacks like parmesan biscuits, Thai spiced nuts or quickly marinated olives.
- Or as simple little appetizer before cooking the perfect steak with chimichurri sauce.
Other recipes you might like
If you like making quick recipes or want to make something summery then you will find the following recipes useful:
- Sangria - Perfect Spanish summer cocktail.
- Citrus lemonade - Refreshing drink on a hot summer day.
- Greek salad - Light all-year-round quick salad.
- Fruit salad - Best enjoyed at the height of summer.
- Sea Bass crudo - Light starter and the Italian version of ceviche.
- Moroccan couscous - The perfect quick little side for almost any dish.
Useful equipment for this recipe
MORTAR AND PESTLE - Buy Now
Lemon squeezer - Buy Now
Japanese knife - Buy Now
Pepper grinder - Buy Now
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