How to: make the best guacamole
Does a traditional guacamole recipe exist? Not really. Everyone makes Mexican avocado dip their own way. That’s okay: when making the perfect guacamole, tasting is ultimately much more important than following a recipe precisely. There are, however, a few do’s and don’ts. We’ve listed them for you.
Choose the perfect avocado
When choosing an avocado for your guacamole, two things are important. First: the variety you choose. We don’t want a large, watery avocado, but a smaller avocado with dark green skin and a richer, creamier flavour. We’re talking about the Hass avocado. Luckily, it’s pretty much the standard variety sold in supermarkets here.
Also important: picking an avocado that is perfectly ripe. One that yields slightly when you press it, but not too much. We admit: finding one like that in the supermarket is almost impossible. So plan ahead. Buy unripe avocados and leave them in the fruit bowl for a few days. Be patient: an avocado that’s too hard will result in guacamole with pieces that are much too large. But don’t wait too long either: overripe avocados make the dip limp and mushy.
Check for bruised spots
Spot one? No problem, but make sure you cut it away. A spot like that will give your guacamole an unappetising green colour.
Mash by hand
No, not with a food processor! It will turn your avocados into purée, and that’s not the point. Really good guacamole should have a wonderfully chunky texture. Cut the avocado in half, remove the stone and scoop the two halves into a bowl – so don’t cut pieces into the skin beforehand. Then mash them, preferably with a fork.
Mix with salt
Remember: use about one teaspoon of salt per three avocados. Stir it through the mashed avocado and then wait a few minutes. This gives the salt some time to dissolve and absorb into the avocado, and only then should you taste it to see whether you need to add a little more.
Does it need garlic?
Opinions differ on that. Although there is no traditional recipe, Rick Bayless, one of the better Mexican chefs, is certain: real guacamole has no place for garlic. And he would know. Still, some people claim that a finely pressed clove of garlic makes the whole thing just a little tastier. You can choose, but either way, don’t use too much.
And onion?
Absolutely! You’ll often stir finely chopped white onion through your guacamole, but DIY kits in supermarkets often contain red onion instead. That’s fine too. If you choose red, you’ll give your guacamole a slightly stronger and sweeter flavour.
Fresh chilli?
Yes, please! Usually, a fresh, finely chopped (green) serrano chilli or red jalapeño goes in. But if you prefer mild guacamole, you can also use a milder chilli. Or remove the seeds and membranes, as that’s where most of the heat is. In any case, don’t add a whole chilli straight away; wait a few minutes after each little bit – just as with the salt – and then taste to see whether you really need more.
Tomatoes? Coriander?
Tomatoes can go in, but they don’t have to. It’s a nice extra, intended to add a little more flavour. If you want to add tomatoes, remove the wet inside – the seeds – first. As for the (finely chopped) coriander: that really is a must. It gives your guacamole a lovely lift without overpowering its flavour. Really don’t like it? Just leave it out.
Say yes to lime
Officially, it shouldn’t be in it. Yes, we were pretty surprised too. But the ultimate classic guacamole recipe leaves out lime. The idea is that if the avocados, tomatoes and chillies are as good, fresh and crisp as they should be, the acidity of lime juice isn’t even necessary. That said: lime juice does keep your guacamole beautifully green. It’s also the perfect counterpoint to the star of your dip: the rich and creamy avocado. Don’t use too much: it’s a shame if the sharp, sour taste of the lime starts to dominate. Combined with the salt, lime juice also draws moisture from the avocado, making your guacamole mushy and watery.
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