The BEST Guacamole
Living in California, I have two things to look forward to most days: sunny weather and delicious, sometimes addiction forming guacamole. Back in my starving student days, I was a regular at my local Mexican restaurant that (fortunately) had an all you can eat guacamole option during happy hour. It’s safe to say without that brilliant happy hour tactic, I probably would have starved to death.
With 2017 in the books, I wanted to start off 2018 by sharing some of my bare basic recipes that are regularly consumed by loved ones. Like my favorite naan pizzas, guacamole is one of those things that I’ll make when I have zero energy but don’t feel like eating ramen for dinner. Sure, chips and guacamole probably isn’t the healthiest of dining choices, but this guacamole is the perfect addition to any fajitas, burritos, quesadillas or my personal favorite, tostadas.
Just about everyone I know has a go-to guacamole recipe that they swear is the best. I say, there’s no such thing as the “best” guacamole recipe because everyone has different preferences when it comes to the flavors and textures of their guacamole. Me? I prefer my guacamole a little bit chunky, with hidden, unexpected flavors. Some people enjoy tomatoes in their guacamole, but I reach for a tiny bit of mined Serrano Chile, a little bit of garlic, and celery.
Yes, you read that correctly. When my favorite local Mexican restaurant changed their guacamole I practically begged them for the recipe because it was unlike anything else I had ever had. The base of this guacamole is a celery, garlic and red onion purée and let me tell you, it’s what guacamole dreams are made of. At first I thought the recipe was a little too simple and made the mistake of trying to spice things up to something I thought was a little more traditional. Salt and pepper is all this guacamole needs.
Guacamole Recipe
- 2 celery stalks, cleaned and trimmed
- 1 teaspoon roughly chopped garlic
- 1tablespoon roughly chopped red onion
- 1 tablespoon water
- Salt and pepper, to taste
- 4 ripe avocados, pitted
- 1/4 cup lime juice, plus more for taste
- 3 teaspoons minced ined serrano chile
- 2 tablespoons minced fresh cilantro
In a food processor, combine celery, garlic, red onion, water and salt. Set aside 1/4 cup of the purée, reserving the rest for another use.
Cut the avocados in half, remove the pits and put the flesh into a bowl. Add the celery purée, Chile, lime juice, and salt. With a fork, mash the avocados with the rest of the ingredients until combined and you reach the desired consistency.
Taste and add more salt and lime juice as needed, add a dash of freshly grounded pepper. Serve immediately.