Five-Ingredient Oscar-Worthy Guacamole
You've Never Tasted Guacamole This Good
When it comes to guacamole, I learned from an expert.
While living in southern New Mexico in the mid-1990s, my best friend was a native from a long line of New-Mexican chili farmers. Wow, could she cook—Chili Rellenos, posole, green chili enchiladas, and the best guacamole I had ever tasted. It's no wonder. Her grandfather was a third-generation chili farmer, and she knew her way around the kitchen.
But it was her guacamole that had me captivated—rich, creamy, and so flavorful. I kept asking her what the secret ingredient was, but she would just smile, shake her head and say, "Nope, it's the easiest thing in the world, only five ingredients."
The Molcajete: The Original Way to Make Guacamole
What is it about guacamole? When you're a kid, anything mushy and green seems way too disgusting to even consider. Then one day, you're at a super bowl party and everyone is gathered around this huge bowl of yummy, creamy guacamole. Boom, you're hooked.
So where did this fabulous concoction actually come from? I decided to do a little digging.
Guacamole originated in the fifteenth century by the Aztecs. They believed the avocado was an aphrodisiac and prepared the "avocado spread" with ingredients very similar to the versions you find today. The avocado soon came to the new world and was very popular with the Spaniards.
Originally, guacamole was made with a molcajete. My version only requires a bowl and a potato masher.
- 6-8 avocados
- Half of a medium red onion
- 1-2 jalapenos, depending on spice level you like-leave seeds in or take them out or add just some!
- 2 chopped roma tomatoes, I like to take the pulp out
- 1 tablespoon kosher salt, I usually add a little more--taste as you go!
- Cut your avocados lengthwise, scoop them out and save at least two of the pits.
- Mash the avocados with a potato masher in a large bowl.
- Chop red onions and jalapeno in a mini chopper or by hand. (Wear rubber gloves and be sure to not touch your eyes!)
- Chop up tomatoes, I like to take the pulp out of them to keep the guacamole from getting mushy.
- Throw the onions, jalapeno and tomatoes in the bowl with the avocados. Add one tablespoon of kosher salt . Mix well and taste with a chip to test the salt levels. Adjust as needed.
- Put pits back in guacamole to keep it from browning and cover with plastic wrap. Refrigerate for at least 30 minutes. Taste again before serving to check salt, heat levels. If it's too hot or salty, you can always add more avocados!
Easiest Way to Scoop Out Avocados
When you cut avocados lengthwise, they become very easy to scoop out with a spoon. But don't throw away the pits! Putting the pit back into the guacamole when you refrigerate it keeps your guac from turning brown!
Step 4: Adjust Your Spice Levels
When you chop that jalapeño, keep this in mind: The seeds are what makes a jalapeño spicy. Now I love guacamole with a kick so I leave it all in. But you can choose to take the seeds out, or just add part of them. The great thing about this recipe is that you can always adjust at the end. If it's too spicy or you over salted-just add more avocado.
If you are hand-chopping the jalapeño, wear rubber gloves and be sure not to touch your eyes.
The salt is what makes it, honestly. If you don't like a lot of salt that's fine, but you should add some to bring out the flavor. You can adjust the salt level after the guacamole has been in the refrigerator for 30 minutes. By then, the flavor will have reached its peak. And be sure to try it with a chip—that will add salt to the bite as well!