Perfect Guacamole

In honour of Cinco de Mayo I thought I would tackle perfect, authentic guacamole.  And while this might seem like an easy task, it is often with the simple recipes that so much can go wrong.  Firstly- authentic guacamole only has 5 ingredients: Hass avocados (of course), onion, jalapeno peppers, salt and lime juice.  The only other potentially acceptable ingredients are cilantro and tomatoes (maybe).  Tomatoes are not strictly authentic, but they do add acidity, colour, and when added to tacos or other mains, allow you to skip making pico de gallo as well.  I leave the decision up to you.

Do not add garlic, do not add peas, edamame, and whatever other crazy vegetable you have seen out there.  Guacamole is perfect in its simplicity.

Great guacamole also starts with a paste of salt, onion, pepper, and cilantro (if using).  This is best done with a mortar and pestle, but can be accomplished with a cutting board, large knife and a fork.  Do not use a food processor.  We are not making baby food.  Start with a quarter of an onion and 1-2 jalapeno peppers (depending on size and taste), finely minced and place in a mortar.  Add a few pinches of kosher salt and begin to mash with the pestle.  The kosher salt will help make this somewhat paste-like.  Add a few tablespoons of cilantro (if using) and continue to mash.

Only use Hass avacodos, which are the kind typically found in a grocery store.  Make sure to cut out any blemishes as they will discolour the guacamole, making it look an unappealing swamp brown/green.  Also make sure your avocados are not under or over ripe.  An avocado is ripe when it is still relatively firm, but has a little give.  The stem will also come off quite easily, revealing green underneath.  I try to purchase avocados that are almost ripe a few days before I want to make guacamole.  Once ripened, make sure to refrigerate.

For perfect guacamole you must season to taste.  Which means grab a tortilla chip and eat some.  I know, its a hard job.  Assume you will need to add more salt and perhaps more lime juice.

Sadly avocados do not stay their beautiful vibrant green forever.  Try to make this as close to eating time as possible.  If you do need to make it a few hours in advance, be sure to cover with saran wrap directly on the surface of the guacamole, to try and keep out the oxygen that will discolour your dip.

Keep these tips in mind and your guacamole will rival any Mexican restaurant’s!

Perfect Guacamole

1/2 a small onion, finely minced
1-2 jalapeno peppers, finely minced (depending on size and taste)
salt to taste
a handful of cilantro, chopped
3-4 avocados, depending on size
juice of 1 lime

Using a mortar and pestle, or the back of a large knife or fork, mash the onion, jalapeno peppers and a few pinches of salt.  Add half of the cilantro and continue to mash.  Transfer the contents to a bowl.  Cut the avocados in half lengthwise and remove the pit.  Cut each half into small cubes with a pairing knife and remove the contents with a spoon and add to the bowl.  Mash the avocados with the back of a fork and mix to combine.  Add the lime and additional salt and cilantro to taste.