Guacamole

One of my favorite summertime party snacks is a big bowl of guacamole with tortilla chips. It’s easy to put together, requires no actual cooking, and will invariably please your guests with its awesome deliciousness. Guacamole made from good ingredients is healthy and fresh, and I have a few strong opinions on what should go into it.

First off, any recipe including sour cream or mayonnaise is blasphemy. I’m not sure why anybody thinks it’s okay to add dairy to guac. My best guess is that they’re using these ingredients as filler, seeking to make the guacamole feed more people without using so many expensive avocados.

Second, adding tomatoes to guacamole is very common, and I won’t berate you for doing it, but I think it dilutes the creaminess and muddies up the pretty green color. Better to serve your tomatoes on the side, where their fresh, water-filled texture will provide a counterpoint, rather than blend in and unhinge your guacamole.

Third, and finally, only California Hass avocados will do. This variety has a high fat content, yielding the creamiest guacamole. They are available year-round, so there is never an excuse to use an inferior substitute!

You won’t find any canned salsas or bottled hot sauces in my guac — all the fresh ingredients are what make this recipe so special. With lots of diced jalapeno and serrano peppers, as well as green onion and fresh garlic, it’s got a spicy kick without being overwhelmingly hot. Cilantro and lime juice add freshness and zing, and a bit of salt brings all the flavors together. Eat it with corn chips, as I did, or dollop it on a burrito, taco, or tostada salad. Oh, and the recipe is easily doubled for a party — this would make a great addition to a Fourth of July menu!

Guacamole

2 large Hass avocados
1 lime
2 small green onions, halved lengthwise and sliced
1 clove garlic, pressed
2 jalapeno peppers, seeded and diced
1 serrano pepper, seeded and diced
1/2 C. cilantro leaves, roughly chopped
heaping 1/4 tsp. salt

1. Halve the avocados, remove the pits, and scoop the flesh out into a medium mixing bowl.

2. Squeeze the lime over the avocado flesh to keep it from browning.

3. Add the rest of your ingredients. Use a fork to mash up the avocado while combining the ingredients until evenly mixed and most of the avocado is mashed.