When it comes to guacamole, texture matters. I prefer California/Hass avocados, because the ripe fruit has a nice paste texture. Florida avocados are large, but they tend to have too much water. Makes the guacamole soup-y. When it comes to checking avocados at the store, you want fruits that are ripe, but not rotten. One way to check, beyond gentle squishing, is flicking off the little stem cap. If it is light green underneath still, then it is just right.
I used green chile powder rather than fresh roasted/chopped green chile in the guacamole recipe, because it is easier and cheaper to procure if you don’t live in New Mexico and it still tastes better and packs more punch than jalapenos.
The stuff in the tin cans is awful and should be avoided at all costs. Yet, fresh roasted chile is expensive to ship. The crushed green chile and green chile powders also come in mild, medium, hot, and extra hot, but they don’t cost a fortune to ship. I recommend Fruit Basket ABQ. Great selection, reasonable prices, and I know they ship nationwide and can easily handle wholesale.
This isn’t boring, squished up avocados with salt. Makes approximately 2 cups. If you have to share with more than a couple of people, you may want to double the recipe.
- 2-3 ripe avocados (3 if medium, 2 if large)
- 1/3 cup finely chopped onion
- 3/4 cup chopped tomato
- 1/2 teaspoon minced garlic
- 1 1/2 tablespoon lime (or lemon) juice
- 1 tablespoon green chile powder or crushed green chile (more if you want it hotter)
- 3/4 teaspoon salt (adjust as needed)
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- Couple of dashes of tobasco or hot sauce (optional)
You can use a food processor to mash your avocados, but I got with a more utilitarian method. Cut the avocado in half. Use a knife to draw cubes. This should be easy on a ripe avocado. Scoop the avocado out of the skin with a spoon. I use a fork to mash it up. Ideally, it should have some texture.
Once the avocado is mashed into a coarse purée, add the onion, tomato, garlic, lime juice, green chile powder, salt, pepper, cumin, and tobasco (optional). Use the fork to mix it together. Serve immediately or refrigerate until serving.
The lime (or lemon) juice works as a preservative so it doesn’t turn brown as quickly. If you are going to be storing it for more than a couple of hours, I would hold on to one or both avocado seeds. Rinse the seeds off, put the in the guacamole when it is done, and refrigerate until you are ready to serve. The seeds buy you a little time.
Please leave your recipe modifications, or any questions that you may have, in the comments below.