holy guacamole!

★★★★★ 2
By Jacinda Santiago
from La Crescenta, CA

I've spent years perfecting my guacamole. It's always a hit at parties. I feel shallots complement the avocado more than onions. Also, mashing the shallots, jalapeno, and garlic with rock salt brings out their juices and oils and it infuses the guacamole nicely. I've been asked how you can tell if an avocado is ripe. I say make a fist and press into the flesh between your thumb and index finger. That's what an avocado should feel like if it's perfectly ripe. Any harder and it needs a few days to ripen. If it's really hard, it may never ripen.

Blue Ribbon Recipe

This guacamole recipe is simple and reminds us of the Mexican restaurants that prepare fresh guacamole at the table. The fresh mixture of shallots, garlic, and jalapeno ground in the mortar and pestle with salt really give a pop of flavor to the guacamole. Fresh lime juice pulls the everything together and helps to balance the flavors. Get the bag of tortilla chips out and dig in!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4
prep time 20 Min
method No-Cook or Other

Ingredients For holy guacamole!

  • 2 md
    ripe haas avocados
  • 1
    tomato
  • 1/4
    jalapeno peppers
  • 1/4
    shallots
  • 1 md
    garlic clove
  • 1 tsp
    coarse sea salt
  • 1/2 tsp
    fresh ground pepper
  • 1/2
    fresh lime
  • 2 sprig
    fresh cilantro

How To Make holy guacamole!

  • Dicing garlic clove, shallot, and jalapeno.
    1
    Finely dice the garlic clove, shallot, and jalapeno. NOTE: You can increase or decrease the amount of heat by adding or reducing the amount of jalapeno.
  • Garlic clove, shallot, jalapeno, and salt into a mortar.
    2
    Place the three ingredients in a mortar and pestle. Add coarse salt and crush until a pulp. You will see the juices of the pepper, shallot, and garlic come out. Set aside.
  • Tomatoes diced on a cutting board.
    3
    Dice the tomatoes. If using a juicy type of tomato (like on the vine or plum) remove some of the seeds and pulp to prevent the guacamole from becoming too watery. Place diced tomatoes in a bowl.
  • Slicing avocado and removing the seed.
    4
    Divide the avocados in half. Remove the pit and scoop out the pulp with a spoon and place in a bowl. Move quickly to the next step to prevent browning. TIP: To easily remove the pit, give it a whack with the sharp end of a large knife and twist. It will pop right out!
  • Squeezing lime over the avocado.
    5
    Squeeze the lime over the avocados. It's OK to get a small amount of lime pulp in there.
  • Adding crushed mixture and pepper to the bowl.
    6
    Add the crushed mixture and freshly cracked pepper.
  • Adding cilantro to the guacamole.
    7
    Roll the cilantro up and cut with kitchen shears. Stems and all. Sprinkle over the guacamole.
  • Mashing all the ingredients together.
    8
    Take a fork or potato masher and give it a quick mash to mix everything together. Taste and add more salt, pepper, and/or lime juice to taste.
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