Because of my boyfriend's deep love for avocados, this dish is probably one of the things that I make the most. I've tried almost every variation there is: with and without cilantro, substituting a pinch of cumin or summer herbs like refreshing mint or sweet-smelling basil. I've used scallions instead of red onion for a softer taste and added chunks of ripe mango for a more tropical dish. Spicy, mild or ridiculously hot, this dip is always a party favorite — especially if served with some strong margaritas.
Here is a basic recipe that will serve as a solid foundation for you to play around with some of the variations above. And as the name suggests, it's best made fresh and served immediately.
- 3-4 ripe Hass avocados
- ¼ red onion, finely chopped
- ¼ bunch of cilantro or other fresh herb like mint or basil, chopped
- 1 jalapeño, finely chopped
- Juice of 1-2 limes, to taste
- Good-quality salt, to taste
- Pinch of cayenne (optional)
Open the avocados, slicing them lengthwise, remove the pits and slide the meat out of the skins into a large serving bowl. Using a fork, gently mash the avocados until chunky (you will be combining it with the remaining ingredients, so leave it a little chunkier than you like for now.) Add the remaining ingredients and combine. Season to taste, adding more lime juice and salt as needed. If your guacamole isn't fiery enough, feel free to add a pinch of cayenne to kick up the heat.
Serve with the dipper of your choice (preferably a thick chip, as pictured) or use it to top tacos, burritos or queso.