Classic guacamole

Avocados are my favorite food. Seriously. Because they are the perfect food.

I eat them every day. If I don’t have an avocado in my house, I legit get a small dose of anxiety. I’ve been known to carry one around in my purse. I’ve also eaten one without a knife on a plane. Just picture that for a sec. Yeah. I’m nuts for my avocado. Derek hates them, so I don’t have to worry about anyone stealing them from me in my house.

I typically choose to eat them with crunchy salt and freshly ground black pepper. I also add them to literally everything (salmon, bacon, salads, fruit salads, smoothies!), because they are, in fact, the butter nature has so generously provided us. But sometimes, I get a hankering for avocado mixed with stuff, aka the guac.

I once loved guacamole that had forty thousand things in it. But now, as my life becomes simpler, I want my perfect food to be the star. This recipe, inspired from the Food52 Genius Recipes cookbook, really changed my mind when it came to guacamole. I used to believe it needed textures and layers and revolutionary stuff, but that isn’t the case.

What I found interesting about this recipe is that the author suggests guacamole should resemble pico de gallo, with the paste adhering to large chunks of avocado. But I chose to mash half of the avocado while the other gets cubed, so you’re left with some texture, not a huge pile of mush alla mashed potatoes. In addition, only a couple deliberate ingredients are added to the mix, maintaining the integrity of the gorgeous avocado.

The recipe suggests a mortar and pestle to finely ground the onion, cilantro, and jalapeno, but if you don’t have one, simply use a knife to chop everything finely with your knife and some salt.

This is one of those recipes that stayed imprinted on my mind since I made it, as I’m continuously stunned by the fact that simple food can be remarkable and achievable by everyone in this world with an avocado, a knife, and some great ingredients.

Classic guacamole
  1. 2 tablespoons white onion, finely chopped
  2. 1 tablespoon jalapeno or serrano pepper, chopped
  3. ½ teaspoon kosher salt, or 1/4 teaspoon fine salt
  4. ¼ cup cilantro, chopped
  5. 1 large or 2 small ripe Mexican Hass avocados, halved and pitted
  6. A squeeze of lime
  1. In a mortar, mash the onion, pepper, salt, and two tablespoons of the cilantro to a paste. Alternatively, you can mince and mash the ingredients together on a cutting board with a large knife or a fork. Transfer the paste to a bowl.
  2. Mash half of the avocado lightly. Cube the other half. Mix together. Carefully fold in the paste, and add a squeeze of lime. Season to taste with salt.
Ashley Pardo

Leave a Reply

  1. Santiago Pardo says:

    Hey sweetheart, the recipe sounds great.
    I also prefer the avocado plain with add-ons.
    In Monterrey, Mexico if you order Guacamole, you get a plate of smashed avocados, and a plate with onions, green peppers, jalapeno, lime,hot sauce of course, and tortilla and you make your own creation.
    It is very tasty

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