Cinco de Mayo Dip: My Favorite Hot-Oil Guacamole, Extra-Chunky
First off, I'm so excited to share that I'll be collaborating with an amazing illustrator named Danielle, a Canadian based in London, and my soon-to-be cousin, to add original artwork to the website. For her first drawing, she came up with this amazing piece about guacamole, playing on how at Chipotle, they constantly remind you that "guac is extra." Check her art out on Instagram, and stay tuned for more amazing illustrations by Danielle on be like family!
Now onto the goods... My plan was originally to share a recipe for anything other than guacamole because I get it...how many times can we sing praise for mashed avocado with cilantro and lime? I hear you.
But wait... what if you don't have a go-to recipe for your favorite guac? What if you're always eyeballing this and that, sometimes achieving avocado nirvana, other times blinking doubly as you taste your acidic concoction? It has taken me a long time but I have found my favorite recipe, and I rarely stray from it.
There are no tomatoes in this recipe because I prefer huge chunks of unobscured avocado, with barely anything getting in the way of the star. If you're a die hard fan of tomato in your guacamole, then please feel free to add. I don't recommend making this unless you have ripe fruit on hand. If you're trying to convert rock hard avocados into delicious guac, stop. Go for a lovely salsa instead. Or a creamy queso.
So here are the tricks and tips, in no particular order:
- Use a spoon to "mash", rather than a fork. This will allow you to have beautiful, large round chunks. I know it seems counterintuitive but once you start mashing with a fork, it will get addicting and you'll never be able to stop in time. It's like plucking your eyebrows, right? It's impossible to under pluck. Spare yourself the agony and just use a spoon.
- Only use flaky sea salt and fresh ground black pepper to season your guacamole. Avocados are more a texture than a flavor, so they need a little bit of help. Hence acid from lime, spice from jalapeno, and salinity from salt. You'll appreciate the different flavor profiles if the whole thing isn't salty, but instead every other pocket contains a little crystal. Just trust me, and give the big salt a try.
- Make sure you know how spicy you like things to be. If you prefer mild guacamole and you add jalapenos with their seeds in tact, you won't enjoy it. If you crave extra spice, don't remove the seeds from the pepper. I'll add some guidelines in the recipe but be conscious of your personal preferences.
- Please use very high quality extra-virgin olive oil in your gaucamole; it makes all the difference. It will provide a robust flavor and enhance the few ingredients involved.
- Do you enjoy biting into huge chunks of raw onion in a salad or elsewhere? Probably not. Why would you enjoy it in guacamole? Please chop your onion finely so that it doesn't harsh your mellow.
- I really like warming up my onions and herbs in olive oil just for a minute or two. I find it helps to release essential oils and makes for an overall creamier guacamole.
Hot-Oil Guacamole, Extra-Chunky
adapted slightly from this recipe
5 ripe avocados
2 tbs extra-virgin olive oil
2 tbs of red onion, grated or minced
1/2 bunch of cilantro, cut to oblivion
1/2-1 small jalapeño, including seeds (+- depending how spicy you like it)
4 tbs lime juice, + more to taste
Cut, peel and remove pits from avocados. Place them in a large bowl. Mush together onion, cilantro and jalapeno in a mortar and pestle. In a small pan, warm up olive oil. Add contents of mortar- keep on heat for 1 minute. Pour the oil over avocados, and mash with a spoon. try not to over mash. Once almost ready, add lime juice and a liberal shower of sea salt. Mix, don't mash this time. Taste, adjust, and eat!
What are your favorite tips for remarkable guacamole?
all photos for this post were taken by Katherine Marchand of Wilde Scout Photo Co. and cannot be shared, downloaded or repurposed for any reason without written consent Wilde Scout or Be Like Family