Guacamole is a favorite around our house. I never need a special occasion to whip up a batch just about anytime of year, so basically finding good looking avocados is reason enough; but tomorrow is Cinco de Mayo so I feel this is the perfect time to share a new, and slightly different Guacamole recipe with you. If you’re a Mexican food addict like I am, you will also love these easy Stacked Enchiladas that pair very nicely with Black Bean Salsa for this festive holiday.
I have posted another guacamole recipe previously here with more or less, the same ingredients, but this new version has one major twist in the preparation. I’ve always made my Zesty Guacamole with, red onions and lots of hot serrano peppers, which I also love, and it is very popular at our parties. However, I’m always in search of new recipes and new ways to make old favorites, so when a few months ago I tasted the amazing guacamole that our favorite Mexican place makes, I was determined to recreate it. As I dipped the warm tortilla chips one after another in the large quac bowl, I could taste an amazing, unusual, yet familiar flavor. It took eating a few loaded chips before I decided that the familiar taste was none other than sauteed onions. The very next day I made the recipe in my own kitchen and after couple of trials, I was happy with the result.
Avocados are nature’s miracle fruit, but over the years I have learned that it is almost impossible to find the perfectly ripe ones on the day that I’m planning to prepare a particular dish. Avocados must be picked when they mature on the tree, but they ripen after they are picked. I’ve occasionally bought avocados that remain hard as rocks with meaty flesh that never ripen, which were probably picked before they matured. I’m also reluctant to buy soft avocados at the market, as their flesh is usually bruised and browned. A perfectly ripe avocado should not be soft but it should give slightly with gentle pressure. I usually buy hard green Hass avocados (the ones with dark bumpy skin) and set them on the counter for 4-6 days (less, with some bananas in the bowl) and let them ripen. As soon as they yield with a soft squeeze, I use them right away, or place them in the fridge and use them within a week.
The following pictures are to illustrate some of the key points; please use the actual recipe for the details:
Dice and saute the onion until translucent. Add a light sprinkle of kosher salt and minced garlic; saute for another minute. Take the seeds out of the jalapeno pepper and chop small.
Add the sauteed onions, chopped jalapeno, 1/4 teaspoon kosher salt, and fresh lime juice to a large mortar and crush with pestle, OR, just use a medium bowl and use a pastry cutter (the photo on the right) or two forks to crush the onions and diced jalapeno for a few minutes. This is to release the flavors and juices and not for pureeing the vegetables; they should still keep their shape and texture.
Cut the avocados in half and remove the pits. Use a spoon to scoop out the flesh and add it to the bowl. Use the spoon to chop the avocados into chunks. Add the chopped cilantro and diced tomatoes; stir to combine. This guacamole is best when served right away. You may also prepare it up to one hour ahead and store it covered in the fridge.
This is a truly delicious Guacamole with a twist that is well worth trying. Have a happy Cinco de Mayo, and let me know what you think about my recipe!
Preparation time: 10-15 minutes
Total time: 20 minutes
- 1 small white onion, chopped small
- 1 TBSP olive oil
- A light sprinkle of kosher salt
- 1 garlic clove, minced
- ½ tsp fresh lime juice
- 1 jalapeno pepper (no seeds), diced small
- ¼ tsp kosher salt
- 2 ripe avocados
- 1 small Roma tomato, remove the juicy seed section and dice small
- ¼ cup finely chopped fresh cilantro (with stems)
- Chips for dipping
- Add olive oil and chopped onion to a small skillet. Saute over medium low heat until glistening and very soft and translucent, but not browned. Lightly sprinkle with salt and add the minced garlic and continue sautéing for another minute. Transfer to a large mortar and pestle, or a medium bowl. Allow to cool for couple of minutes.
- Meanwhile prepare the cilantro and Roma tomato and set them aside.
- Remove the seeds from the jalapeno pepper and chop very small and add it to the bowl with the onion.
- Add ½ teaspoon fresh lime juice and ¼ teaspoon kosher salt to the bowl. Use the pestle to crush the sautéed onion and chopped jalapeno for a few minutes just until the juices are released and the flavors are blended; the vegetables should still hold their shape. (You may do this step with a pastry cutter or couple of forks instead of the mortar and pestle).
- Cut the unpeeled avocados in half and remove the pit. Use a large spoon to scoop out the flesh and add it to the bowl. Use the edge of your spoon to cut through the avocados and chop them into chunky pieces.
- Fold the chopped cilantro and diced Roma tomato into the avocado mixture.
- This guacamole is best when served right away with tortilla chips. If needed, you may store it in the fridge for up to an hour.