The key to great guac? Perfectly ripe avocados plus a little heat. Here’s how to make this Southwestern essential
A good bowl of guac hinges on the quality of your avocados, so be sure to select ones that are just ripe enough — soft to the touch, but not caving in. Add a little salt and lime juice and you have the most basic form of this classic Mexican appetizer, but we prefer to dress it up a bit with peppers, tomatoes and onion.
Recipe: The Perfect Guacamole
- 2 ripe avocados
- 1/2 teaspoon Kosher salt
- 1 Tbsp of fresh lime juice or lemon juice
- 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
1. Cut the avocados in half and remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
2. Using a fork, roughly mash the avocado.
3. Sprinkle with salt and lime juice. Add the chopped onion, cilantro, black pepper and chiles. Chili peppers vary individually in their heat. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
4. Cover and chill. Place plastic wrap over the bowl and refrigerate until ready to serve. Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.