Recipe: Perfect Guacamole
What’s your guac style? Whether you’re in the mood for all things avocado and like to dive into classic guac or you want to switch things up because you’re feeling fancy (lobster, anyone?), we’ve got the variation for you. Guac, meet chip. (Or spoon. We won’t tell.)
Serves 6 to 8
- 1/4 cup finely chopped red onion
- 1/2 jalapeño pepper, minced (more or less, to taste)
- 1/2 serrano pepper, minced (more or less, to taste)
- 1/4 cup roughly chopped cilantro leaves and upper stems (optional)
- 1/2 – 3/4 teaspoon kosher salt
- Juice of one lime (about 2 tablespoons)
- 3 medium ripe avocados
In a molcajete or mortar, pound the onion, jalapeño, serrano, cilantro (if using) and salt into a paste. Alternatively, use a fork to mash the ingredients to a paste in a wide bowl – the salt acts as an abrasive to help break down the ingredients. Add the lime juice and stir again.
Cut the avocados in half and remove the pits. Spoon the flesh of the avocados into a bowl and gently fold in the chile-onion paste, keeping the avocado pieces fairly intact. Taste and adjust seasoning with more salt if needed. (Note: Keeping the seeds in the chile peppers adds texture and a generous — but not extreme — amount of heat. And remember not to over mash the guacamole; you want a chunky mix, not a pudding.)
If you’re feeling fancy, try: Lobster Guacamole. Start with Perfect Guacamole (above). Add 4 oz. sliced Luke’s Maine Lobster pre-cooked lobster meat.
If you’re feeling trendy, try: Superfood Guacamole: Start with Perfect Guacamole. Add 1 tablespoon moringa powder and 1 tablespoon chia seeds.