The key to perfect guacamole every time is perfectly ripe avocados! There are many different types of avocados, but for guacamole, I prefer the Hass avocado from California; it has the right balance of moisture and “meatiness,” and when perfectly ripe, mashes to sublime creaminess.
Ripe Hass avocados have nearly black skins, and a little “give” when squeezed gently in the palm of your hand. An avocado that is too mushy is likely to have bad spots, and one that is too hard will not mush or have the delicate sweetness required for perfect guacamole. If you purchase unripe avocados, often the only available choice, leave them out on the counter for a few days until they reach perfect ripeness, and then pop them in the refrigerator. They will continue to ripen in the fridge but much more slowly, giving you time to use them for whatever purpose.
The following is less of a recipe and more of a guide. I learned to make it this way in Yucatan, Mexico from a man who was cooking for are large family reunion.
The basic ingredients are quite simple:
3 ripe medium Hass avocados
Jalapeño or Serrano to taste
Lime juice, one lime for each avocado
Salt to taste
I also like to have garlic and /or shallots in mine, and sometimes add finely chopped tomatoes at the end.
In Mexico, they use a mortar and pestle, and begin by grinding the pepper with the lime juice. If you don’t have a mortar and pestle, you can mince the pepper, or puree it. Scoop out the avocado, and blend in. I don’t like to make my guacamole perfectly smooth. I like it pretty textured. That is a matter of personal preference. You can blend it to the degree that best suits you! If I am using garlic, I add it before the lime juice and pepper to get it well mashed first. I mince the shallots.
Serving guacamole with freshly cooked chips is the best, but any sturdy corn chip will do! My current favorite brand is Juanita’s.
