I’ve been making guacamole for as long as I can remember. With lime and smashed garlic and those gorgeous black avocados (Hass) that turn all creamy and good once you mix everything in. Well, those perfect avocados aren’t always round these parts of New England so when we were planning our Mexican inspired party we used whatever avocado we could find. The texture of the green ones (Gwen, Pinkerton and Reed) is a bit grainier and doesn’t quite come out as smooth (unless they are SUPER ripe) but the taste …well it goes to show that with flavors like this, you seriously can’t go wrong. Mark my words, this the best guacamole ever.
So Abby’s World Famous (which is such an annoying title, don’t you think?) is made with all of the usual suspects. Avocado, lime, cilantro, onion, garlic, salt. But, there are two secrets to my guacamole that I really think set it apart.
First, the smashing of the garlic. I work that garlic like it’s going out of style, pouring the salt directly on top then mashing and mashing it until it forms a really flavorful paste. The second, is a tablespoon of hot sauce. Now the hot sauce I use is from Trader Joe’s and I swear by it. It packs the heat but not in an offensive way. In a really subtle, lovely way that just pulls everything together. I think it works really well but it’s an entirely optional ingredient.
I am of the camp that sour cream in guac is okay but it’s VERY limited. 1 tsp at the most. Especially when it comes to those green avocados that you sometimes have to work with. Sour cream and hot sauce in guacamole kind of go against the grain of traditionalists but I don’t care. People literally lick this bowl clean so it means that somethin’ is workin for me.
|cook time||total time|
- 3 Ripe Avocados (preferably the black ones)
- 1 Lime
- 2 Cloves of Garlic
- 1 tsp Salt
- 1 tbs White Onion, minced
- 2 tbs Cilantro, chopped
- 1 Tbs Hot Sauce
- 1 tsp sour cream
- *optional 1 tsp jalapeno, seeded and minced
- Begin by mincing your garlic. Pour your salt over your garlic on a wooden chopping block or in a mortar. Smash your garlic with the back of a spoon until a paste forms.
- Place your avocado, garlic paste, onion and lime juice in a bowl. Mash it with a fork until it reaches the desired texture. We like to leave a few heartier pieces of avocado.
- Mix in 1/2 of your cilantro, your sour cream, hot sauce and if using, your jalapeno. Stir until well combined.
- Top with the remaining cilantro and serve with chips and wedges of lime.