Nothing says fingerlickin’ appetizer like guacamole. Many have their own tried and true recipes while others rely on the storebought kind. I am fond of homemade, chunky guacamole with cilantro sprinkled all over. Pre-made kinds of guacamole lack the texture I enjoy so I usually end up making my own.
After working at a Mexican restaurant for 3 years, I’ve picked up a few good tips along the way when making the quintessential guacamole. I adapted this recipe from the Mexican restaurant I used to work at, which still has the best guacamole around town.
Chunky with nice big piece of avocado mixed in with bites of cilantro and onion, this guacamole is sure to please. Be sure to taste as you go; you wouldn’t want to over-season the dip.
I’m sure homes around the US will have their own take on guacamole come Superbowl Sunday. Hopefully you play around with the different flavors with this. You could throw in some red pepper flakes if you want to amp up the spices, or you could throw in some cumin or coriander to give the dish a nice earthy feel. I used a food processor to mix the avocado but next time I will only pulse it two to three times, since I am a fan of big chunky avocado. Hope you all get to enjoy the big game and some easy and fast appetizers!
from my own Mexican kitchen
2 or 3 ripe avocados (preferably California)
1 small onion, minced
2 garlic cloves, minced and mashed to a paste
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons fresh lime juice, or to taste
2 teaspoons lemon juice, or to taste
1/2 teaspoon ground cumin
1 fresh or pickled jalapeño chili if desired, seeded and minced (wear
3 tablespoons chopped fresh coriander or cilantro (I used a big bunch of cilantro)
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chili, and the coriander. The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.