i had to leave for a business trip yesterday, so i didn’t get to attend my own super bowl party! but my husband still had some of our friends over, and he made his amazing guacamole for the occasion. guacamole is one of those foods i can never get enough of: creamy, delicious, fresh, and healthy. it’s a perfect super bowl dish of course, but it’s also great on tacos, sandwiches, chicken, fish, and tons of other things. there’s never a bad time for a big batch.
my husband’s recipe is nothing fancy, which is really the point. with guacamole, minimalism is the way to go. that doesn’t mean that fusion variations, say with mango or smoky seasoning, aren’t worth trying. but if you want the pure flavor and luscious texture of avocados at their best, keep it simple and read below!
a note on avocados: avocados can be tricky to buy. they never seem to ripen when you need them, and they often have tons of brown spots when cut open. i find it best to buy avocados several days before i need them. when ripe, they give slightly to gentle pressure. they should not be totally soft. if your avocados seem on track to ripen before you can use them, put them in the fridge. if they’re still rock-hard and you’re making guacamole soon, put them in a closed paper bag for a couple days.
serves 4-6 as a snack or side
1/2 large bunch of cilantro, stemmed and roughly chopped, plus a few sprigs for garnish
1 large jalapeño, seeded if you wish (more seeds=spicier guacamole) and very finely minced
1/2 teaspoon kosher salt
4 avocados, prepared per instructions below
juice of 1 large lime
2 medium tomatoes, seeded and cut into medium dice
1/4 small onion (or more if you wish), minced
1. in a molcajete or mortar and pestle, or with the side of a large knife, mash together the cilantro, jalapeño, and salt until they liquify. work in batches if necessary. place the mixture in a large bowl.
2. prepare each avocado one by one. open by sliding a knife around the long way, then twisting apart the two halves. drive the blade of the knife into the pit and twist it out of the avocado. toss one or two of the pits into the guacamole bowl as you work; it helps prevent the guacamole from browning. discard the other pits. remove each avocado half with a large spoon, then place the halves flat-side down and chop into small squares. place each chopped avocado in the bowl and sprinkle immediately with some of the lime juice, again to prevent browning.
3. once all the avocados are in, add the tomato and onion and stir gently to combine the entire mixture. do not overmix! the flavors will mingle and improve if you have a few hours, or even a day, before you eat. just keep the guacamole in an airtight container, and in the fridge if it’s sitting for more than a little while. taste for seasoning just before serving and add more lime juice or salt if needed. transfer to a serving bowl, garnish with cilantro sprigs, and dive in!