Guacamole de MasterChomp
Over the years I’ve received countless compliments about my signature guacamole recipe, so I thought I’d share it. Enjoy!
I wouldn’t necessarily say that I’m picky about my guacamole, but let’s face it — some are better than others. There are so many variations, and there is certainly no one correct preparation. Cilantro or no cilantro? Chunky or smooth? Spicy or mild? I urge you to adjust your guacamole recipe to suit your own tastes, but if you’re looking for a starting point, this may be it.
My recipe incorporates some roasted chile and garlic, which gives the guacamole a very rich, earthy flavor. I opt to use a few sprigs of cilantro, but be warned: a little goes a long way. If you insist that you don’t like cilantro, I would wager that there was too much of it in whatever dish you were eating when you decided you didn’t like it. I urge you to try it again, but just just the bare minimum amount. Don’t tell the supermarkets, but instead of buying a whole bunch of cilantro, I tear off a couple sprigs and hide it in the plastic bag with my chiles.
Oh, and there’s also a secret ingredient, which won’t be so secret after I publish this recipe…
Guacamole – What you’ll need:
- 2 ripe avocados
- 1 small tomato, diced (or half a big tomato)
- 1 quarter of a white onion, finely diced (or half of a small onion)
- 1 jalapeño chile
- 4 cloves of garlic (3 if they’re big)
- 1 heaping tablespoon mayonnaise or sour cream*
- 1 lime
- 1 or 2 sprigs of cilantro, chopped (optional)
Guacamole – What you’ll need to do:
Roast the jalapeño and the garlic cloves with the paper still on in a dry skillet over medium heat, turning occasionally. When the chile and garlic cloves are splotchy-black on the outside, remove them from the pan. (Should take about 15-20 minutes.)
Put the chile in a bag, or a bowl with plastic wrap on it. This will steam the chile and the skin will come off easier. Wait about 10 minutes and then remove the charred skin and seeds, and dice the chile.
When the garlic cools, the roasted cloves should come right out of the paper. Mash the roasted garlic into a paste.
Remove the avocado flesh from the skins with a large spoon and mash with the roasted garlic. You can use a big spoon, a fork, or a potato masher for this. I’ve even seen some people use a fancy Avocado Masher.
Douse the avocado mixture in the juice of half a lime for flavor and to prevent browning.
Rinse the diced onion under cold water and shake dry. Then add the diced onion, tomato, cilantro, and roasted chile. Mix it up then add the final touch – the mayo (or sour cream).
Give it a final mix until it’s all combined, then cover with plastic wrap DIRECTLY on top of the guacamole, and let it rest in the refrigerator for 30 to 60 minutes.