(exclamation point necessary)
ryan and i have eaten a lot of guacamole lately. basically because of this recipe. it’s the best homemade guacamole i’ve had. maybe the best guacamole, not just homemade, but that title was previously given to rick bayless’ at his xoco restaurant. this recipe may beat it, but i’ve only had xoco’s twice a long time ago, so before i hand over the title i need to have it again.
to be honest i don’t even like avocados that much. but when mixed with a few simple ingredients it’s so flavorful. i think the key to this recipe is the paste, which ensures that every bite is jam packed with flavor.
recipe adapted from the bon appetit blog
makes approx. 1 3/4 cups
2 tablespoons finely chopped white onion
1 tablespoon minced jalapeno (or more to taste, seeds optional)
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt, plus more to taste
1/4 cup chopped cilantro
1 large or 2 small ripe avocados, halved and pitted
a squeeze (or two) of lime, to taste
1. mash the onion, jalapeno, salt (the coarseness of kosher salt helps you make the paste), and cilantro to a paste (use a mortar if you have one, or mince and mash the ingredients together on a cutting board with a large knife or a fork). add to a bowl.
2. score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl with the paste. mix well and mash with a fork to your desired consistency. season to taste with lime juice and additional salt.
my paste isn’t usually too pastey, but i just make sure it’s nice and mashed and juiced. and don’t worry too much about the measurements – everything is pretty much to taste. i’ve only added in one jalapeno (no seeds) the last time i made it, and i just eyeball the other ingredients, adding more at the end if needed. i like the zip of lime juice, so i use the juice of a half to a whole lime, depending on how much guac i’ve made. as long as you taste your own creation and adjust, you can’t go wrong. just grab some chips and enjoy!