Guacamole Recipe – Tortilla Chips Optional, Possibly Obsolete

sarah's guacamole
No, I don’t need to give you yet another recipe for guacamole.

Not only are there plenty of recipes out there, but a recipe for guacamole is like a “recipe” for a bowl of cereal or a sandwich or pasta salad. (Please don’t tell me you require a recipe for cooking a bowl of Special K.) It’s enough to say that the basics are avocados, garlic, onion, scallions, cilantro, lime juice, salt, and pepper, and sometimes, chopped tomatoes. You mash them together and adjust everything to your taste. I usually leave cilantro out because that vile stuff tastes like dirty soap to me.

Though it tastes and feels like it would be naughty because it’s so creamy, guacamole can be considered a “healthy” snack. Guacamole is made of all vegetables, and though people seem to focus on the “fat” part of avocado, the truth is, the fat may be fattening (like any fat), but it’s still a “good” fat.

However, I have this thing I do to guacamole that pretty much yanks guacamole off the “healthy” table and hurls it down into the deep fat fryer with things like Buffalo wings with Blue Cheese Dressing and French Onion Dip.

I add a giant — no, make that hugenormous — dollop of sour cream to my guacamole. Not that good, ripe avocados need it, but the full fat sour cream adds a wonderful creaminess as well as a different tang in addition to the lime juice.

It also adds about 700 additional calories to each bite, but hey, if you forgo those terribly deep-fatass-fatty fried tortilla chips and eat guacamole straight out of the bowl, it all balances out.

Guacamole Recipe (Tortilla Chips Optional)

Mash 2 avocadoes coarsely with a fork in a medium bowl with juice from ½ lime.

Crush and finely mince 1 garlic clove with a sprinkle of sea salt.

Add garlic, 1 seeded and diced tomato, ½ chopped onion, 1 finely minced jalapeno, chopped cilantro leaves, and salt/pepper to taste.

Sometimes I add a dollop of sour cream. Isn’t that disgusting?!

** a year ago today, mr. cecil’s california BBQ inspired the top 20 most overused food words **
** two years ago today, gucchi was not a handbag at akbar indian **
** three years ago today: early for cinco de mayo at el cholo and ‘ceviche’ with avocadoes from westwood **

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  • Grace

    here’s my history with guacamole:
    1. take chip, add tiny bit of guac
    2. take chip, load down with guac
    3. forget chip, break out spoon
    4. forget spoon (and decorum), shovel in with fingers

    i love me some guacamole.

  • Jerry

    Oh yum! I agree with grace, after awhile, you just start spooning!

  • Terry B

    One of the biggest mistakes we ever made was insisting our daughters “at least try the guacamole” they were always turning up their noses at when we went to Mexican restaurants. They of course fell in love with it. From there on out, we always had to share.

  • H. C.

    My guac addiction isn’t pretty either; I always justify it by going “gotta get ’em all before it turns brown!”; nevermind that there’s lemon nearby.

  • RecipeGirl

    We take our guacamole pretty seriously around here in SoCal. I love it. I always add a dollop of sc to make it a little more on the creamy side (and to extend it so it feeds more people!) If you drizzle lime juice across the top of the finished mess it lasts much longer and stays green.

  • joanh

    YUM! I didn’t even like avocados until I had guacamole at Margarita Fridays at my old work…

  • Melissa

    It’s so wonderful when something so simple can be so mind-blowingly delicious.

  • hockiemack

    I loooove guacamole. My mother actually adds some indian spices and jalapenos to her recipe for a real fiery taste.

  • Diego

    SOUR CREAM???

    God help us…that’s not guacamole

  • http://www.thedeliciouslife.com Sarah J. Gim

    Diego: I should be punished for that, huh?

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