To me, guacamole is one of those things that takes some serious time to perfect. Most times when I’m making it for chips or tacos, it’s just a matter of mashing up a few avocados in a bowl with some garlic, lime juice, and sea salt. But with Cinco de Mayo around the corner, I decided it was high time to really perfect my gauc technique. I did a couple of things to make this version stand out- the first was actually taking the time to put minced onion, jalapeño, and cilantro into the mix- nothing too earth shattering there. But the next addition came as a complete surprise to me. Extra virgin olive oil. I initially just drizzled it on top to get that glistening photo effect but that when we actually dove in, I was blown away by the difference it made. It completely brought out the flavor of the avocados. Next time I plan to whip a tablespoon or so into the dip and then drizzle more on top. So so good!
The other item worth mentioning are these chips. We’re kind of obsessed. They’re the blue corn tortilla chips from Garden of Eatin’. These are not your flimsy tortilla chips. They’ve got real crunch and are perfectly salted. Totally not being paid to say that, just really love these guys, especially with my reinvented guac.
Do you guys have any guac secrets? What are you making for Cinco de Mayo? Would love to hear!
The Official CC Guacamole
- 4 small or 3 large avocados, pitted and finely diced
- 1 clove garlic, grated
- 3 tablespoons minced white onion
- 1 jalapeño, finely diced
- 1/4 cup freshly chopped cilantro
- juice of 1 lime
- 1 tablespoon extra virgin olive oil
- 1/2 tsp sea salt
- flaked sea salt and more olive oil for drizzling
Pit the avocados, scoop out the whole halves of avocado, and cut into a small dice. Gently mix the diced avocado with the garlic, onion, jalapeño, cilantro, lime juice, olive oil, and salt. Place in serving bowl and drizzle with extra olive oil and flaked sea salt. If not serving right away, cover with plastic wrap- pressing plastic wrap directly on guacamole so it’s not exposed to the air and browns. Store in fridge until ready to serve.
I made guac for the blog today too! I’ve actually never added olive oil, so I’ll have to try that next time!
I could seriously eat half my weight in guacamole on any given day… but let me just state that I choose not to
I’ve never thought of adding olive oil to guacamole but I can imagine how that would just make it over-the-top good!
One thing I like to do when I mince raw onions or garlic is to sprinkle some salt on it while mincing and then let it sit for a bit. I learned it from a Lebanese friend, and they do use raw garlic quite a bit. It softens the flavor of the garlic and onion for raw preparations. You still taste it in the final product, of course, but in a more subtle and balanced way. I do this step now for anything that calls for raw onion/garlic like guacamole, salsa, hummus, tabouli (sp?), etc.
Hi Mia- ooooo I LOVE that technique. You know, I used to do that from time to time, but never really knew why… and then I kind of stopped doing it. I’m definitely going to start up that habit again
I love guacamole and I love making guacamole. I mash mine with tomato, red onion, garlic, lime juice, cilantro and salt and pepper. It’s perfect everytime but I too sometimes experiment with it. I put some tabasco sauce in it the other day and I’m going to try adding in a chipotle pepper the next time. I’ll have to try the olive oil in it as well. Love the picture you took of it!
Ooooh such a good idea on the chipotle pepper- that would add some great smokiness. Gonna have to try that!
I am pretty lazy when it comes to making my own guacamole too. This recipe sounds super flavorful, yet still easy to whip up. Next time I get my hands on some avocados, I’m giving it a try!
I like to make mine with a Rick Bayless-inspired recipe. I grill the onions, jalapeno and tomato for a smokey/roasted flavor. Then you add in some supremed oranges along w/Lime Juice & ZEST! AMAZING!
Wow, Denine- loved all the grilled ingredients. Have you ever tried grilling avocados? I’ve heard good things about that, too.
Oooh, I love guacamole! I usually make mine with chopped tomatoes, onion, garlic, cilartro, and lime. I have never used EVOO before, but I can see how that would bring out the flavor of the avocados! I can’t wait to try that next time! : )
Danielle
PS this post is making me want a margarita!!! xo
Hi Clara,
I like to make it with more lime and use scallions instead of onions, no garlic,and lots of cilantro! Will try the olive oil. Lisa
Hi Lisa! So nice to see you here:). I remember your gauc being killer, so I’m definitely doing scallions next time!
Thanks for sharing some nice food tradition !
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