I love Guacamole. I wasn’t much of a fan until a few years ago, but it is like so many things that I didn’t like a child (see Indian Food, Thai Food, Sushi) that I now like as an adult. In fact, once I discovered that I liked “the guac”, I spent a lot of time making different recipes to see what I liked and didn’t like (and basically supported the local farmer’s market for avocados for the better part of 6 months). I tried Alton Brown’s, Bobby Flay’s, Emeril’s, and even the most annoying, Rachael Ray’s recipe, but I think Geneve Stewart’s recipe was probably closest to what I make.

While we all know I don’t like cilantro (soap!!!), I do like my guacamole with a bit of a kick. So, for me, jalepenos do the trick (seeded, of course, I’m not in the mood to get killed by my spice-hating guests). As for the texture, I like the dip to be smooth, but for there to be some chunks. For that, I use tomatoes and onions. Now, looking at spicing, I like it garlic-y (personally, I like using all fresh, but last night we used a mixture of fresh and minced, and the guacamole tasted even better than I remembered — probably because my fantastic sous chef/girlfriend made it without me — proving you can use either) and slightly salty, so…well, you can guess what I use.

Now, as for putting it together, well…its not that hard. First, cut and whip the Avocados then add Lime juice. You can use prepackaged or fresh lime juice. I like fresh straight from fresh limes, but again either are fine. Remember to use less if you use the prepackaged though — its much more concentrated. (Though, I’m sure you know this, the lime juice will keep the avocados from browning immediately, and brown avocados equal bad avocados. While the avocados will brown eventually, the lime juice will delay that).

Once the avocadoes are at the right consistency, start adding in the rest. I have no particular order that I like, so just go “crazy nuts”. Add your garlic, salt, onions, and tomatoes, all to your particular tastes. I like adding jalepeno to my guacamole at the end, but its entirely up to you. Remember, the longer you leave your dip to “gel” the better it will taste, but if you want to serve immediately, hey, go nuts!

So, have I forgotten anything? No, I think we’re good. So, here are our ingredients:

2 regular sized Hass Avocados (if you have Fuertes available, increase the recipe by 50% — they’re bigger)
1/4-1/3 White Onion (better Oniony flavor, but any onion is fine)
3-4 cloves of garlic, depending (or 2 cloves and 1 spoonful of minced as a substitute)
salt (to taste)
6-8 cherry tomatoes (you can use grape or even romas, just adjust accordingly)
1/2 lime (or 2 spoonfuls of concentrate lime juice)
1 jalepeno (if you dare)

Remember, though, all of this is to taste, so enjoy playing around with it!

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