Guacamole The Best recipe

I’m sure that everyone probably has own guacamole recipe but I’m putting this forward as the best guacamole EVER! It is the perfect balance of creamy avocado, lime, chilli and onion. I am willing to bet that you might become completely addicted to this, much like I did. There’s one special step that really makes this guacamole pop and once you dip you won’t be able to stop! This is a pushy recipe Dear Reader.

I know that almost all guacamole is good because avocado but there are different levels of how good guacamole can be. I first tried this guacamole when my chef friend Monica brought it over for my Halloween party. As soon as I tried it I had to ask her for the recipe. It was the pitch perfect balance of flavours – Monica knows Mexico and Mexican food as she visits there once a year and she gave me a rough outline of what she did. All you need are avocadoes, red onion, lime, jalapeno chilli, salt and coriander!

What Are The Secrets to The Best Guacamole?

1 – What was really interesting with Monica’s guacamole was the first step with the steeping onion in salt and lime to soften and mellow out the lime and onion. It really makes a difference!

2 – The second interesting tip was that she doesn’t use tomato or garlic in her guacamole. I usually use tomato but I do it almost begrudgingly because tomato affects the texture of guacamole and depending on the tomato, can make it watery and is just a filler. But I promise after this there is really no need for tomato in guacamole. The proof is in the taste and texture of this guac.

3 – Make sure to use red onion over types of onion. This is the sweetest variety of onion and you want sweet as you’re eating it raw.

4 – Use uniformly ripe avocadoes. I prefer to buy hard/unripe avocadoes and ripen them on my counter because we get less bruising that way. Once they are ripe, put them in the fridge until they are all ready at the same time. I store them in an airtight box filled with water (make sure the avocado is submerged in water) in the fridge.

5 – Some people hate coriander/cilantro so if you do just leave it out! I happen to love it so I always add quite a lot.

6 – I like my guacamole spicy but I recommend blending up the chilli into tiny pieces so that it is more evenly distributed. Monica used a mixture of habaneros and jalapenos to make it super spicy. You can also use jalapenos for a milder but still spicy hit.

6 – I finish my guacamole off with my flourish of Tajin chilli and lime seasoning to really make it pop. I feel it really makes it incredible but if you don’t have it don’t worry, it will still be absolutely delicious. When I first heard about Tajin you couldn’t buy it here in Australia except at specialty shops so I had to buy it when I went to America but nowadays it’s available at the supermarket!

How long will Homemade Guacamole Last?

Make sure to cover the actual surface of the guacamole with cling film and then put it in an airtight container in the fridge. It will last for up to 3 days like this in the fridge but is best on the first day.

Tips For Buying and Storing Avocadoes

1 – Always buy avocadoes when they are hard as they have less of a chance of being bruised once you open them. Avocadoes only start to bruise when they are firm ripe and soft ripe where they should be treated like eggs. But if you take them home when hard and then ripen on the counter, then you’ll be in control of any drops or bruising.

2 – Ripen them at room temperature on your kitchen counter and then place in the vegetable crisper as soon as it is ripe.

3 – Cut avocado in half and “push” the seed out placing pressure on the uncut side of avocado rather than using a knife to remove the seed (which can be dangerous)

4 – You can also freeze avocado flesh too! Scoop out the avocado using a tablespoon and freeze on a tray for 30 minutes. Then place in a ziplock or freezer container. It will last for 3-6 months.

Monica and I eat out together a lot and we know each other’s tastes. We are close to being food twins but there are things that she likes that I don’t and vice versa. She doesn’t quite share my love of mayonnaise and while she loves gummies and lollies, I don’t eat them. But there’s a very small list as we have similar food loves. Recently she and I were coming back from lunch and she was driving. We were in an area that neither of us knew that well and I love seeing what these suburbs have so we can come back.

“Oh my god! Chilean street food!” I said excitedly pointing at a shop we had just driven past.

“Oh my god, you scared me!!” she said clutching her heart. Did I mention I also have a love of South American food that she doesn’t? While neither of us ever want to get in a car accident, we also agreed that it would be somewhat typical that we would die in the pursuit of a meal!

So tell me Dear Reader, have you ever tried guacamole without tomato? Do you and your friends have similar food preferences?

The BEST Guacamole Recipe

An Original Recipe by Lorraine Elliott

Preparation time: 8 minutes (20 minutes steeping)

Cooking time: 0 minutes

Serves: 2-3 people with chips as a snack

• 50g/1.7ozs red onion, finely diced
• 30ml/1floz lime juice
• 1 teaspoon/5g fine salt
• 3 medium avocadoes, ripe
• 1-2 jalapeno chillies
• Coriander to taste
• 1 teaspoon Tajin seasoning
• Salt and pepper

Step 1 – In a medium sized bowl mix the onion with the lime juice and salt and allow to sit on the counter for 20 minutes. Blend or finely chop the jalapenos, coriander and Tajin together until finely textured.

Step 2 –Slice open the avocadoes and remove the flesh with a tablespoon into a bowl. You want at around 320g/11ozs of avocado flesh. Mash with a fork making it as chunky or smooth as you like. Stir the onion and the marinating juices and the jalapeno and coriander mixture and mix well. Season with pepper to taste (you won’t need salt as you’ve already added it). Cover the guacamole directly on the surface with clingfilm to avoid it browning and keep it in the fridge until serving.