As a Texan, I grew up eating guacamole. I moved to New York City and went to expensive restaurants where the waiters made the guacamole at your table with a flourish of movements and dashes of this spice and that. It wasn’t until I went to a pool party and took charge of the guacamole recipe for 50 other guests that I realised not everybody understands the dark art of making a satisfying bowl of the green stuff. It needs a perfect combination of richness, chunky texture, fresh zing and spicy zip.
There is no single perfect guacamole recipe — ongoing debates persist around the inclusion of tomatoes, the presence of garlic or onions, the ratio of spices. However, there are perfect versions of all of those. This is mine.
How to get guacamole right every time
I’m all about the adjust and test method. Add a little, taste, adjust, taste. Does it need more of a bright lift? Squeeze in a bit of fresh lime juice. Is the taste nice but a bit bland? Think about adding garlic, jalapenos or chili powder.
To help with your parties, I proffer my guacamole-making methods, complete with secret ingredients (oh yes, they are). Take advantage, while the avocados are ripe!
What to serve with guacamole
Guacamole isn’t just great on sourdough toast. Eat it with tortilla chips, warm flour or corn tortillas, on crisp lettuce and tomato salads. Pair this a pomegranate margarita and 7-layer dip. Hey, there is a reason that these classics are served over and over at practically every gathering in Texas — they are delicious and easy to make, which translates to more time in the sun or in the pool.
For a margarita on the rocks, my Classic Margarita Recipe is inspired by The Definitive Cocktail Book by Jeffrey Benson and Stuart Walton. Jeffrey used to be my neighbour and this is an old-style cocktail book — a paperback with the kind of pages that look great with a patina of spilled vermouth and caster sugar.
The perfect guacamole every time
An easy guacamole recipe from a real Texan that's the perfect combination of richness, chunky texture, fresh zing and spicy zip. Make this ahead and the flavours will improve. To prevent brown oxidation, place cling film directly on top of the surface of the guacamole, making sure to use non-PVC cling film.
If you open an avocado and it looks unappealing, toss it. I know it's painful as they are expensive but it's no use using unpalatable avocados. You can however easily cut off small black or brown areas.
- 1 Avocados (I like Haas and always buy perfectly ripe.)
- 1 clove Garlic minced or 1/2 tsp easy garlic or 1/3 tsp garlic granules
- 1/4 tsp Ground cumin (Secret ingredient! It makes all the difference)
- Juice of 1/2 lime (Adjust depending on desired level of acidity)
- Handful of fresh coriander, finely chopped
- 1 tbsp Jalapeno juice, from a bottle of slice jalapenos (You can also use chili powder or cayenne pepper)
- Salt & pepper to taste
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Halve an avocado, scoop out the flesh and roughly mash with a fork
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1 clove garlic for every avocado used and mix in
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Add in ground cumin
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Squeeze the lime juice into the bowl — using a juicer or inserting a fork into the middle of the halved fruit and twisting it around the tines
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Chop and add a handful of fresh coriander/cilantro, stems removed
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Pour splashes of jalapeno juice from a bottle of sliced pickled jalapenos
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Season with salt & pepper to taste
The great thing about guacamole is that you can add all kinds of spices and ingredients to suit your taste. Some ideas for additions:
- thinly sliced green onions
- chopped cherry tomatoes
- chopped fresh or pickled jalapenos
It can also be delicious as a salad served atop shredded rocket/arugula or crips leaves like shredded little gem.
the rains have come! but still time to make guacamole, looks delicious, I feel inspired!
Jen I had no idea you were Texan! I miss TX, we were just there in April. In fact we miss it so much that my (English) husband and I have decided to retire part of the year there one day.
And yes, to the guac! Thanks for this vid… I am now sending the link on to a few English friends (a subtle hint for them).
Yummy! And you should add if you are on a diet that burns avocados in hell, don’t watch because this will make you drool…
Peggy, doncha know? Avocados are the “good” fats.