If you’re looking for a guacamole recipe that will make people say, “That’s the best guacamole dip I’ve ever had!” then look no further. This is my recipe for guacamole, and every time I serve it, I get rave reviews and people really have said it’s the best they’ve ever tasted.
I’m not sure why that is, but I think it must be the combination of all the ingredients in the right proportion and prepped the way I prep them.
Select nice, ripe avocados – they should be a bit soft when you squeeze them. Firm avocados will result in a dip that’s all chunks of avocado that won’t cream up.
Also, I don’t completely cream them – I like to have some decent-sized chunks for people to sink their teeth into, and I use a serving fork for this. A hand-held potato masher works too.
This recipe calls for garlic (thank you, Jeanne :)) Generally when I mince garlic, I use a knife, but for this recipe I want the garlic to really dissolve into the dip so I use a hand-held garlic press – the Kuhn Rikon Epicurean Garlic Press is my favorite.
Make your version as spicy as you like! My recipe calls for one finely-minced jalapeno pepper so that it blends throughout the dip and lots of the oils are released to provide just enough heat. If you prefer yours flaming hot, just add more jalapeno or a hot pepper sauce to suit your taste and make it your best guacamole dip ever!
Tip: Have all your ingredients chopped and ready to go before you mix them all up, and prep the avocados last – this will help keep them from oxidizing (browning) any sooner than they otherwise might.
Oh Yeah! The Best Guacamole Dip
- ¾ cup white onion diced
- ½ cup fresh cilantro chopped
- ¾ cup chopped tomato cored and seeded, medium chop
- 1 jalapeno pepper finely minced
- 1½ tsp ground cumin
- 2 medium cloves garlic finely minced
- 5 ripe avocados
- ½ cup freshly-squeezed lime juice
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Prep the ingredients according to the ingredients list, saving the avocados for last.
- Use an 8" chef's knife to cut the avocado in half long-ways (pole to pole) by sinking the knife into the avocado up to (but not including) the pit and turning the avocado along the blade of the knife.
- Grasp each half using two hands, and twist opposite directions to separate them.
- Make a chopping motion with the knife into the pit, hard enough so that it sticks.
- Twist the knife and the pit will release easily. To remove the slippery pit from the knife, grasp the pit with a paper towel or kitchen towel, and carefully pull to separate them. Don't cut yourself!
- Use a spoon to remove the fruit from the outer skin, being careful not to spoon out the pedicel (the black spot where the stem was attached) into the bowl.
- Add the jalapeno, cumin and garlic to the bowl with the avocado. Using a serving fork or potato masher, break up the avocado pieces, leaving some chunks of avocado un-mashed.
- Fold in the remaining ingredients carefully but thoroughly – the point is to not "demolish" the tomato but to keep it in its chopped state.
- Top with some chopped onion, tomato and cilantro and serve with your favorite tortilla chips or patacones.
- To store, cover the surface of the dip completely with plastic wrap laid directly onto the dip, to prevent the avocado from browning. Keep refrigerated.