May 11, 2010

Alexis' Guacamole

Guacamole is a bit of a contentious issue in my house. Everybody has their own way of making it, and while all versions are good, they are quite different. Some cooks are minimalists, others go all out. Either way everybody is usually pretty happy, because how can you not love avocados?! It's hard to go wrong here, but I've sort of honed my guac recipe over the years and feel like it's pretty fantastic.

I've hesitated to post it, but only because I don't usually measure anything. I just add ingredients, stir, taste and repeat until I've hit the right balance. I think it's good to put your own personal spin on guacamole, so please, my all means---go wild. The avocados we bought recently were particularly tasty, so you should probably go out and buy some right now.

I'd be very interested to hear what your favorite guacamole recipe includes, especially if you add something I don't...

Alexis' Guacamole
  •  2 ripe medium avocados
  • 1/4  of a medium white onion, finely chopped
  • 1 clove garlic, minced (or garlic pressed)
  • Leaves from approximately 20 sprigs of cilantro, torn or chopped
  • Juice from 1/2 lime
  • 1/8 to 1/4 cup of your favorite salsa (I use hot Pace)
  • 4 to 6 drops of El Yucateco Chile Habanero Hot Sauce
  • A couple of good shakes of Trader Joe's Jalapeno Hot Sauce
  • Salt to taste
  • Freshly ground black pepper to taste (optional; I didn't put any in my last batch)
  1. In a medium bowl, mash avocados with a fork. Mark likes to leave it kind of chunky and I tend to go a little smoother. 
  2. Add remaining ingredients individually, stirring and tasting after each addition. Add more of whatever you feel it needs.  If you think your guac is missing something, I've found that usually salt is the magic ingredient. Don't be afraid to add more.
  3. Serve with a cilantro garnish and fresh homemade tortilla chips.  There is very little in this life that is more satisfying than good guacamole with fresh, warm tortilla chips!


  1. I learned from Michelle it's best to chop the onions and then put them in the bowl with the lime juice to let it marinate and cut the zing of the onions a bit while you prep the rest of the ingredients.

  2. That is a good tip! But I think I like the onion-y zing myself... : )


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