Show of hands for anyone who loves guacamole as much as I do. OK, you can put your hands down now. I wouldn’t be surprised if guacamole was one of the world’s best-loved recipes. It’s a great party dish, a filling but guilt-free snack and super easy to make. So do you really need a recipe for it? Well, yes and no. In essence, guacamole is just a mixture of mashed avocados and salt, in which case you don’t need to put much thought into it. However, there is a huge difference between a great batch and a mediocre batch of guacamole. So, today, Shannon from A Little Adrift agreed to share two of her favorite guacamole recipes, which are absolutely perfect…
Hunting Down the Perfect Guacamole Recipe
By Shannon O’Donnell of A Little Adrift
For the past four months I have lived in Mexico in a studio apartment that, while small, has a stove-top, pots and pans and the ability to cook. After four and a half years on the road, this is the first time I’ve had the ability to slow down enough to fully shop at the local markets and then bring those flavors home and try to recreate traditional dishes.
Creating the perfect guacamole is one of the first tasks I assigned myself when I rented my apartment. I live next door to the best produce shop in town and a few shops down from the tortilleria. So, with the chips and ingredients nearby, finding the perfect guacamole recipe was my new mission. I asked others, I tested other recipes online, and after months I have concluded that these two recipes take care of every potential guacamole need.
Recipe: The Perfect Party Guacamole
5 cherry tomatoes
1/2 red onion (finely chopped)
2 medium chipotle peppers in adobo sauce (de-seeded and minced)
1 serrano or jalapeño peppers (de-seeded and minced)
1 bunch of cilantro (de-stalked and chopped)
1 lime (juiced)
2 tbsp agave syrup
salt and pepper to taste
Mash the avocado until creamy, add the rest of rest of the very finely chopped ingredients; top with a prettified tomato concoction (since it’s all about presentation).
This second one is super simple; only a tad spicy, chunkier, limier, and a go-to quick fix hearty enough to make a lunch for one—I do this at least twice a week. One of the things I’ve noticed in my study of guacamole here is that the Mexicans user far more lime (and chili) than most versions back home. If you’re keen to vary the spice check out this article on the differences between habanero, serrano, and jalepeño; flavor-wise I generally prefer serrano but all would taste good here.
Recipe: Quick Everyday Guacamole
2 medium avocados (obviously I am using Mexican avocado)
1 medium vine-ripe tomato (diced)
1/3 red onion (diced)
1 garlic clove (minced)
2 limes (juiced, or replace one lime with 1/2 tsp of lime zest if you really want to kick it up a notch)
1 or 2 serrano peppers (de-seeded and minced)
cumin and salt to taste
Cube and lightly mash the avocado with a fork, you want it still pretty fairly chunky, then simply add in the rest. Some people add mayonnaise or sour cream to their guac and I can verify that both of these are delicious, if less healthy, additions that make the guac a lot creamier.
Thank you so much, Shannon!
P.S. Five quick and easy dinner recipes.
(Recipes and photos by Shannon O’Donnell of A Little Adrift.)