During our last team meetup, we had a “guac-off”, where 2 of us made our own recipes of guacamole, and then everyone “blind taste tested” (aka devoured them, without knowing who made which one), and we voted. Mine won! In the end it was the texture (more chunky) that won it for me. Someone asked for the recipe, and this is the best I could give them:
- Avocados (1-3 depending on size and how much you’re making, scoop out with a spoon, roughly dice, mash into bowl with a fork. Leave at least one half out, un-mashed, and add it in later to keep some more chunky texture)
- Tomato (~1 whole, remove all the seeds/juicy bits, and dice the outside flesh)
- Cilantro (handful, chopped up roughly)
- Yellow Onion (~1/4, finely diced)
- Lime Juice (usually 1 or less full limes’ worth; too much makes everything watery)
- Jalapeño (~1, as much flesh as you want, and then include seeds to taste, that’s where the heat is)
- Garlic (optional, I don’t remember if I had this during the meetup. Just a tiny bit (half a clove) either way, it really “comes to life” in guac)
- Salt and Pepper (uses quite a bit of both, especially salt. Just keep adding and tasting until it’s good)
I start out by scooping, slicing and mashing up 1 avocado, and leaving one to the side. Then I’ll chop the onion, tomato, jalpeño and cilantro, and get that all in there. This is also when the garlic goes in (if you’re using it). While adding these, I’ll mix it and mash it a little bit, just to make sure it’s all mixed through. Now scoop, slice and throw in the other avocado, then add lime juice, salt and pepper. Mix it up (mashing a little more in the process) and keep adding salt/pepper until you get the taste you’re after. You can also tweak with more jalapeño or lime juice at this point, which is where a lot of the taste comes from.
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