The Best Guacamole You’ve Ever Had
I would guess that just about everyone clicking through to this recipe has made guacamole before. It is very simple and very difficult to mess up. Mash up some avocados with onions, garlic, tomatoes, lime, and salt. Simple and wonderful. But what if I told you there was a better way? I know, it is hard to have your whole guac-iverse turned upside down like this, and I was reluctant at first, but one chip and you will be a believer.
The trick to the best guacamole you’ve ever had lies in the food processor. By creating a paste from the onion, cilantro, chilies, and garlic, you allow those ingredients to truly permeate the dish, so each bite sings with the flavors of not only avocado and salt, but also spicy chilies, herbal cilantro, and bright lime.
Trust me, you’re never going back.
Guacamole (the best you’ve ever had)
3 extra large avocados (or 5 medium)
¼ cup white onion
1 serrano pepper (seeded if you don’t like heat)
2 jalapeno peppers
3 tbsp cilantro
1 clove garlic
Juice of 1 lime
¼ cup roma tomatoes, finely chopped
1 tsp cumin
Add cilantro, lime juice, garlic, jalapeno, serranos, and all but 1 tbsp of the onion to a food processor. Blend until a paste is formed. If you are sensitive to heat, remove the seeds from your chiles before doing this–these peppers give the guacamole a nice kick.
In a large bowl, combine the paste from the food processor with the peeled and pitted avocados. Toss in all but 1 tbsp of the finely chopped roma tomatoes as well. Add the cumin and a bit of salt now. Mash this all together until your desired consistency is reached. Guacamole should, ideally, still have some texture to it, it is not meant to be a puree.
When you reach your desired consistency, taste, and add salt, lime, or cumin as necessary.
To serve, top with the reserved finely chopped onion, tomato, and cilantro, and accompany with tortilla chips and probably a few cold lagers.