When it comes to guacamole, I have to admit that I have pretty high standards. It should have a fresh taste, chunky texture, and just the right amount of heat. But everything begins with choosing right ingredients.
There is a wide variety of avocados available; however, hass avocados are the most ideal for guacamole given their creamy texture and richness. The proportion of ripe to semi-ripe avocados should be 50/50 for a chunky guacamole. Ripe avocados give a slight yield when pressed but do not get a dent in the skin; whereas, semi-ripe avocados would be firm (not rock hard) to touch.
Now, let’s get started with guacamole that deserves a 10 out of 10 perfect score!
Total Time: 20minutes
4 hass avocados
1 red onion, finely chopped
2 Roma tomato, chopped
1/2 cup cilantro, chopped
.5 tsp. jalapeño pepper (optional), finely chopped
2 tsp Sriracha sauce (optional)
salt and pepper to taste
1)Wash lime and squeeze juice into a small bowl. Set aside.
2) Remove skin and pits from avocados. Scoop flesh into a large mixing bowl and immediately pour lime juice to prevent the avocado from turning brown.
3) Using a potato masher, mash the avocado flesh until they become large chunks (about 10 times).
4) Add in chopped ingredients (red onion, tomato, cilantro, and jalapeño pepper) and Sriracha sauce. Mix all ingredients to combine.
5) Season with salt and pepper. Serve immediately with tortilla chips.
If you want the taste of the jalapeño pepper, but find the heat overwhelming, be sure to remove the seeds and inner white membrane before finely chopping the jalapeño. For extra precaution, wear a pair of rubber gloves when working with the jalapeño and thoroughly wash you hands with soap and water before touching or eating anything.