spreading the avocado love

I realize this may be coming a day late and a dollar short, but I don’t care. I love guacamole. And I don’t think you need the nation’s biggest sporting event as an excuse to make it. Boyfriend and I have been making guac since our early dating days, thanks in large part to Trader Joe’s super easy guacamole kits: two avocados, two small tomatoes, a baby white onion, a clove of garlic, and a jalapeno, all packaged together a ridiculously low price. Like $3. It’s insane.

Let’s get the obvious out of the way: there are a million ways to make guacamole. Millions of techniques, mix-ins, preferences. I know people that stir in store-bought salsa, and people who only add lime juice and salt. Mercadito in Chicago has an entire guacamole menu. So please, I make no claims on authenticity, just deliciousness. The crunch of onion and sweetness of tomato, the limey zip and two different kinds of heat: it’s what works for us, and I’m betting you’ll like it, too.

We made a huge batch of guacamole for yesterday’s game — actually too much; how can there be too much food at a Superbowl party?! — and it was delicious. Keep the measurements intact, halve or quarter them to your liking and party size, and enjoy!

Guacamole for a Crowd
Serves 8-10

  • 6 ripe avocados
  • 2 1/2 limes, divided
  • 1 beefsteak tomato
  • 1/2 medium white onion
  • 6 cloves of garlic
  • 2 jalapenos
  • 1 serrano chili
  • 1 small bunch of cilantro
  • salt, to taste

Halve the avocados and scoop the flesh into a food processor. Add the juice from half a lime. Pulse until large chunks are gone, stopping before it is completely smooth. Scrape into a large bowl. If you don’t have a food processor, or aren’t dealing in such large amounts, use a potato masher!

Dice and add the tomato and onion. Smash, mince, and add the garlic.

Split the peppers in half and spoon out the seeds and ribs. They add two different kinds of kick, but not too much heat. Dice and add.

Chop up some cilantro and add. Juice in two more limes.

Stir together, taste, and adjust ingredients as needed. Salt it, too.

Before storing in the fridge, smooth out the top and squeeze one half a lime over the top. The acidity acts as a preservative and prevents the guacamole from turning brown. Stir in immediately before serving.

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2 responses to this post.

  1. Love guacamole, and will have to check out that place in Chicago! Our house recipe’s secret ingredient is ground coriander – not to be confused with cilantro. It tastes richer to me.

    Reply

  2. Posted by Mariana Ferrarelli on April 3, 2011 at 6:47 pm

    Really love guac….! I’ll try this new recipe. Have been using only onion and avocado plus salt and pepper -quite a basic one ;p

    Will try adding tomatoe and garlic. Thanx for sharing.

    Reply

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