There are hundreds of recipes for guacamole, and I’ve tried a lot of them.

This one is my absolute favourite. Once it leaves the kitchen, the bowl always comes back empty.

1/4 Large Red Onion (or 1 small), very finely minced
2 Large Cloves Garlic
3/4 Teaspoon Kosher Salt
3 Ripe Hass Avocados, cut in half, peeled, and pit removed
1 Ripe Plum Tomato, peeled, seeded, and diced.
1/2 Medium Jalapeno Pepper, seeds removed, very finely minced
  • Rinse the minced onion in cold water, squeeze dry in a sheet of paper towel and place in a large bowl.
  • Put garlic clove and salt in a mortar and pestle and grind until it’s liquefied and add to bowl
  • Add avocados, pepper and tomato.
  • Use a fork to mix, and break up the avocado, leaving chunks up to garbanzo-bean size (approx). This keeps the guacamole chunky and gives it an interesting texture.
  • Taste and add salt, if necessary. This is critical. Too little and it will taste flat; too much and it will taste salty. Add very small amounts of salt, then taste. It’s better to err on the side of “too little” than “too much”
  • Cover very closely with plastic wrap (don’t leave any air space between the Guacamole and the wrap) and refrigerate for about an hour to allow the flavors to blend.

Note: Don’t keep this for days. It will start to ferment and get an acidic/fizzy flavor. The same process that makes beer, pizza dough and kimchi also makes bad guacamole. Make it and serve it. Guacamole isn’t something that ages well.

If you have a “food saver” and are planning a party, this will keep perfectly in a vacuum sealed bag for days.

Makes about 3 cups

Leave a Comment