The Best Guacamole Recipe of All Time
My best friend's grandmother has lovingly referred to me as the guacamole girl for the majority of the time I've known her. Even after 15 years, she has not forgotten the first heavenly bite she had of my ambrosial guacamole. To this day, it's the one recipe that everyone who knows me raves about, so I decided that it's probably high time I shared it with the world.
This is the only instance where I reserve my humility because I know that this recipe is worth boasting over. I sincerely have never tasted a guacamole that has even compared to mine, nor have I ever served this to anyone who didn't tell me the same.
The key to this guac is not only the use of multiple kinds of chilies, but also the different cuts used. I feel like everyone has tried a guac that had huge chunks of tomatoes or huge chunks of chilies, and that is just so unappetizing. The size of the vegetables absolutely matters and it makes a huge difference in the flavor—and most of all the texture. When the vegetables are cut smaller, the overall flavor is more consistent because it also allows a person to get all the different components in one bite. When there are huge chunks of everything, only a few components can be scooped up at a time. So one bite could be very spicy with just a huge chunk of chili, or it could taste mostly of tomato and nothing else. This recipe allows for a bit of delicious crunch from the chilies within each bite, which I absolutely love. But it is also mild enough of a bite that the guac still tastes smooth and creamy.
It may seem like it will be way too spicy because of the number of chilies used, but it is actually only about a medium heat. If you like it a bit milder you can absolutely cut back on the number of chilies used. My suggestion would be to only use half of each pepper. Don't just use one poblano and forget the rest of the chilies, because they all have their own flavor, and that's what makes this taste so delectable. Just save those other halves for another batch of guac, because I guarantee you will be making more soon!
You will see in the instructions that the salt is added at the very last moment. I say this because everyone has different tastes, but also the variance in lime flavor can affect the need for more or less salt. Some limes have more juice than others, so I would say also to start with only two limes. I used exactly three tablespoons of juice (from two limes) and I found that to be perfect. But everyone's tastes are different, so you may find you need more or less. You can always add more of something, but you can't take it out, so add it in gradually.
- 2 cloves garlic, mashed
- 3 avocados, mashed
- 2-3 roma or vine tomatoes, seeds removed, small dice
- 1 jalapeño, fine dice (brunoise)
- 1 poblano, small dice
- 1 serrano, very thinly sliced (I use a mandolin)
- 3 tablespoons or about 2 limes, juiced
- 2 tablespoons red onion, minced
- 1 bunch (25g) cilantro leaves and stems, finely chopped
- To taste salt
- To taste pepper
- Mash the garlic in a molcajete (mortar and pestle) before adding anything else in. The garlic should be completely smooth, no chunks. Then add in the avocado and do the same to it.
- Dice the tomatoes and poblanos small, about a quarter inch or smaller, so they distribute evenly.
- Brunoise is a French for "fine dice," and this is the cut used for the jalapeño. To accomplish this, slice the jalapeño in half, remove the seeds, and thinly slice it lengthwise. Then dice all the slices finely.
- Mince the red onion.
- Slice the serrano very thinly, about 1-2mm thick.
- Finely chop the cilantro.
- Combine all the ingredients in the molcajete, except for the salt and pepper, using a spoon or spatula.
- Once everything is combined, give it a taste and then add the salt to your liking.
- It may look like a lot now, but you won't be saying so when you finish it in 10 minutes! Enjoy!
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Please leave a comment below after you try this recipe. I always love hearing what you have to say, and what things you may have learned from me. Most of all, I really want to know if you love this recipe as much as everyone else I know does. If you have any questions feel free to ask. Happy cooking everyone!
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© 2020 Melanie