Servings: 6 to 8
Big chunks of avocado are important to the texture of guacamole, so I mash it only enough to hold it together. When seasoning to taste, try the guacamole with the chips you’re serving. They can vary in saltiness, so this is a good way to make sure you add just the right amount.
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Make Ahead Tips
The guacamole can be made up to 1 hour ahead; cover the surface with plastic wrap and keep at room temperature.
Love this recipe! I have a big mortar and pestle so it is fun pounding the salt with the first ingredients. I think that is the trick of the recipe, using the mortar and pestle. I also add garlic in the pounding stage. It is a great party dish, as well as a constant family request.On July 4th I made the recipe with my daughter's food processor. Fantastic! Still better texture with the mortar and pestle, but the taste is excellent. I also add a couple tomatoes, seeds removed, at the end for color and taste.
I found this guacamole absolutely delicious! Will definitely make again.
This is the identical recipe that I have been using for many years, down to the consistency of the finished guac being more chunky. It is hands down the best guac ever, and I have been asked repeatedly for the recipe. Enjoy.
This recipe completely overpowers the taste of avocado and is not one I find acceptable. Guacamole should feature the flavor of fine avocados, not be overpowered by chili and cilantro. A little lime juice, salt and ripe avocado is wonderful.I find this recipe interesting for a number of reasons. If you're using an inferior variety of avocado(too many to name) then it is a different game. "Hass avocados, preferably Mexican" means what? there are three major varieties of avocado - West Indian, Mexican and Guatemalan. There are of course many hybrids - Haas being one. Two comments here: Haas from Mexico - WHY? Second: There are numerous avocados which have a much richer taste. Why Haas?
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