Before I get into the recipe, I do want to note two important disclaimers...
*1* - You will notice a prominent guacamole ingredient missing from this recipe... Cilantro. I'm one of those crazy "I HATE Cilantro" gals (and by hate, I mean rather eat worms than be faced with even a hint of cilantro!!), so I've obviously omitted this ingredient from the recipe. If you don't feel as strongly as I do, and actually like the stuff (but seriously, why!??!), of course, feel free to add it in (though sorry, we probably can't be friends).
*2* - You'll notice I'm using a molcajete to make this - which is basically just a "fancy" mortar and pestle. I looooove mine, and do think it adds something special to the recipe, BUT I also don't think you need to invest in anything to make this, so feel free to just use a bowl and a strong spoon, if you don't have one. Though if you're a guac fanatic like myself, I definitely recommend getting one! It's one of my favorite items from my wedding registry and totally worth lugging it out (and then cleaning) every time I make guac!
Ok, ok - now onto the recipe! First up, you'll need to finely dice up one small onion and a whole jalapeno (though feel free to use more or less depending on how spicy you like your guac). Add ingredients to your molajete or bowl, season with some kosher salt and the juice from a quarter of a lime, and grind with your pestle/spoon. The causes the onion to break down so you aren't getting chunks of raw onion, as well as allowing the jalapeno to be fully incorporated into the guac.
Lastly, slice up a whole avocado and add to the mixture. I also have a couple of tricks on getting the very best, ripe avocado (which is truly the key to success with this recipe).
After all ingredients are added, use a large wooden spoon to incorporate everything, but be sure not to over mix or mush everything too much.
Lastly, I'll add a little extra salt (though taste test before adding!) and another quarter of a lime. As an added bonus, the acid in the lime keeps the avocado from turning brown!
Serve with some chips and warm tortillas (and maybe a marg or two!). I find this will probably serve 4, though usually GG and I can easily polish it off ourselves!
- 1 ripe avocado
- 1 jalapeno, diced
- 1 small onion, diced
- 10 cherry tomatoes, diced
- 1/2 of a lime
- Kosher salt, to taste
Add the diced onion and jalapeno to a molcajete or bowl, along with a little salt and the juice of 1/4 of a lime. Grind into a chunky paste. Next, add your diced tomatoes. Slice up a whole avocado into small cubes and add to the mixture. Stir and incorporate all ingredients lightly, making sure to not mush it up too much. Season with additional salt to taste and the juice of 1/4 of a lime.
Are you a guacamole fanatic like myself?! What is your favorite way to make?