What’s a good Mexican-style meal without guacamole? We don’t work with avocados often, since we tend to focus on local Midwestern foods. Plus, guacamole is so popular that we get our fair share of avocado just attending social events, which always seem to have a dish of the green good stuff. Perhaps that’s why we’ve never developed a recipe in our own kitchen. (Crazy, we know.)
This version of guacamole comes to us from our friend Russell, who shared it as a component of a recipe he developed for us (coming tomorrow). We’ve tasted quite a bit of different guacamole recipes over the years, and this version stands out. The ingredients are simple, but the meld of flavors is balanced and smooth. I’m also partial to guacamole without tomato chunks, which makes for a smoother overall consistency. The recipe is easy to whip up; the vegetables are chopped in a food processor, and then mixed in with mashed avocado and lime juice.
We served this with our homemade tortilla chips (worth making if you have the time) and some mango salsa. Similar to “standard” recipes like potato salad and pancakes, everyone has their own best way to make guacamole. We hope you enjoy ours, and let us know your favorite methods in the comments below.Print
Note: For a spicier version, use 1 jalapeño pepper (instead of half).
- 1/2 jalapeño pepper
- 4 cloves garlic
- ¼ red large onion (1/2 small)
- 1/2 cup packed cilantro leaves
- 2 avocados
- 1 lime
- ¾ teaspoon kosher salt
- Fresh ground pepper
- Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then cut the pepper in half.
- In the bowl of a food processor, place 4 garlic cloves and process until minced. Add 1/4 red onion, 1/2 jalapeño pepper, and 1/2 cup cilantro leaves, and process until finely chopped.
- Cut 2 avocados in half and scoop out the flesh into a bowl. Mash the avocados with a fork, then mix in the vegetables. Add the juice of 1 lime, 3/4 teaspoon kosher salt, and fresh ground pepper to taste. Serve with homemade tortilla chips.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.