Take this as a starting point, and tweak your guacamole until it’s just the way you like it.
1cup (approx)
1cup (approx)
  • 1 Avocado, soft and ripe, but not black
  • Juiceof one lime, about 2 Tbsp
  • 1/4 cup Thinly sliced green onion tops
  • 1/4 cup Roughly chopped Cilantroor to taste
  • 1 clove Garlic, finely minced
  • 1Tbsp Greek Yogurt or Sour Creamor more, to taste
  • Hot sauce, Fresh Jalapeno, or Chipotle in Adoboto taste
  • Saltto taste
  1. Cut the avocado in half, remove the seed, then cut the halves in half and remove the peel. Mash the avocado on a plate with a fork — it’s easier to do that way — until you achieve the desired texture (chunky to creamy — it’s up to you). Scrape the avocado into a bowl. You should have about half a cup — if the avocados at the store are very small, buy two.
  2. Add lime juice, green onions, cilantro, garlic and yogurt. Stir well to combine.
  3. Adding the heat: Amounts are up to you, but start small, because you can’t go back. Hot sauce is the easiest to manage — start with a dash, and go on from there. About 1/4 of a very finely chopped fresh jalapeno (de-seeded and de-veined) per avocado is a good place to start. 1/2 tsp finely minced canned chipotle in adobo is a good beginning. Any combination of the foregoing are fine, and there are other options — canned green chiles and chili powder come to mind. Guacamole is not meant to set you on fire, so be gentle.
  4. At the same time you are adding the heat, add a little salt. Start with 1/8 teaspoon per avocado. If your guacamole tastes a little flat, chances are it needs a little salt, and maybe a little more lime juice.
  5. Options: If you like diced tomato in your guacamole, stir some in. Pickled japalenos? Why not? Roasted red pepper? Ok! Lactose intolerant? Leave out the yogurt. Cilantro tastes like soap? Replace it with Italian Parsley. Want to make the whole thing in your food processor? No problem.
  6. If you’re not eating your guacamole right away, press plastic wrap onto the surface to completely cut off the oxygen supply. It’s the only way to keep it green. Leaving the pit in the bowl will not help. Do the same with leftovers — any area with an air bubble will turn grey, which is oxidization, not rot. Fresh guacamole is best in its first 48 hours — after that it starts to lose its charm. Guacamole is great in egg salad in place of mayonnaise, and a terrific addition to a grilled cheese.
  7. For a big party, now that you have the hang of it, simply multiply the number of avocados, and apply all the principles. It’s more of an art than a recipe.