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The "Best Ever" Guacamole - Year 2

avocado1 Throughout the year there are holidays or events that just have to have certain kinds of produce to go along with them. For Valentine's Day, it's strawberries (a nearly impossible task by the way); for Easter, its asparagus; cherries for July 4th; and watermelon for Labor Day. The January event is football — specifically the college bowl games, the playoffs and super bowl. Football doesn't interest me much — aside from betting my mom a dollar every year over whose local team will do better (San Francisco for me, Dallas for her). The only thing football ignites in me is a professional focus on avocados and a renewed debate over who makes the "best ever" guacamole. avocado2 Avocados are a great measure of how good your local produce department is because maintaining a consistent supply of fruit at the right stage of ripeness is a very demanding exercise. The challenge is to keep fruit on the shelves that is ripe enough to eat but not too ripe that it bruises (which will turn the interior black). It is for this reason that most avocado displays are shallow and the fruit still firm to the touch. I like to buy my avocados firm to keep from having to cut out bruises, so I try to get mine a few days before I need them. To finish ripening at home I will place them in a bowl with any type of citrus or bananas. Both release ethylene gas which helps the avocado ripen. If you buy a lot of avocados at one time, make sure you check on them every day. Avocados generate a lot of heat when ripening so the fruit at the bottom of the bowl will ripen faster than the fruit at the top. avocado3 My favorite way of making guacamole takes some doing and last year around this time when I posted my "best ever" recipe, I asked for folks to submit their favorite and got quite a few responses. Most were simpler (and similar) and all sounded delicious. The most common ingredients were onions (red), lime juice, garlic, cilantro and tomatoes (with spices like cumin and chili powder showing up a lot as well). There were also some inventive uses for avocados and off-the-wall recipes that we tried here at the office. One version replaced cilantro with parsley, lime juice with red wine vinegar, and added crumbled feta cheese - it sounds really strange but was actually quite good. Another suggestion was to simply slice an avocado in half, remove the seed, and slice a little off of the round bottom of each half so they will stand up on a plate without rolling to one side. You then fill the hole left after removing the seed with your favorite dressing - I've been filling it with salsa and serving it with my breakfast. avocado4 My new favorite recipe has changed only a little - I removed the sour cream to satisfy the purists. Here's the recipe for a big bowl of my current "best ever" guacamole: James' Best Ever Guacamole 3-4 medium avocadoes (ripe) 1/2 cup of cherry tomatoes (grape or regular variety, sliced into small pieces) 1/4 red onion (finely chopped) 1 hot pepper (I like Anaheim or jalapeño, seeds removed and finely chopped) 1/4 teaspoon ground cumin (or more to taste) 1/4 teaspoon chili powder (or to taste) Juice of 1 lime Cilantro to taste (or not if you don't like it) Salt and pepper to taste Combine all the ingredients except the tomatoes. Mash first with a fork (or potato masher) and then blend with a firm whisk. Taste and correct the seasoning and then fold in the tomatoes at the end so they will be intact. Enjoy! I love this recipe, but now I believe there are lots of "best ever" ways to make guacamole. What's your Best Ever Guacamole or avocado dish?

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Comments

Nancy Wyatt says …

Years ago(70's)there was a wonderful recipe for stuffed avacado. As I recall...it had a simple homemade type of egg salad mixed with fresh crab meat in the center of a halfed (seed removed, of course) avacado...then it had buttered bread crumbs sprinkled over the top....put it in the oven for about 6 or 7 minutes...just enough to warm it up and serve with corn chips all around it. It was delicious. I have forgotten the exact recipe but maybe it's something you can work with and bring it out again!!

Eric says …

Does anyone know the reason why leaving the avocado pit(s) in the guacamole retards discoloration?

Dawn Needham says …

I like to halve an avocado, squeeze lime or lemon juice over it, hit it with some hot sauce, then fill the pit with green salsa, dollop on a little Greek yogurt and snip some cilantro over the top. Very good snack that's also delish on some salad greens.

Dawn Needham says …

My trick with guacamole: Paste a few garlic cloves with some kosher salt (chop together and mash with the side of your knife for a few minutes). It gives a garlicky kick all through the guac, and just enough salt.

Kathy Knight says …

Recipe sounds great, but where's the garlic? I would add 1/2 teaspoon garlic powder to the pot.

Marcia says …

One of the most interesting avacado dishes I ever ate was served before a boiled lobster dinner. The ripe avocado was mashed with Gorgonzola cheese and served on freshly-broiled bruschetta that had been rubbed with garlic and lightly laced with olive oil. I tell you, that bruschetta rivaled the lobster for tastiness. This was 20 years ago, so you know it was good enough to remember!

Linda says …

The recipe I absolutely love comes from the William Sonoma Cookbook entitled "Mexican". 6 TBL. finely chopped white onion 2 Serrano chilies, seeded and finely chopped 1 clove garlic, minced 2 ripe Avocados 1 large ripe tomato, finely chopped 1/4 cup lightly packed fresh cilantro 1 TBL. fresh lime juice Mash onion, chiles, and garlic; add avocado and mash; stir in tomato, cilantro, and lime juice. Enjoy!

sally says …

My favorite recipe for guacamole is 3 or 4 roasted tomatillos mashed together with 2 or 3 avacados, a small handful of chopped cilantro, 1 chopped jalapeno, the juice of a lime, kosher salt and fresh pepper to taste. If you need more heat, add a few dashes of hot sauce. If it's too tangy, add a pinch of sugar. Absolutely perfect!

nilong says …

i like to keep it simple as well. salt, pepper, lots of lime, jalepeno and cilantro....the onion and tomato are nice but the onion and garlic especially can make it too strong. i also like to keep it pretty chunky...but i will try the cumin next time around. thanks!

Dena says …

My mom always served it halved with a squeeze of lemon juice, a dollop of mayonaise in the hole and grated cheddar cheese on the top. My sister and I thought it was the greatest treat! I decided to make it the other day and added some chipoltle tabasco to the mayonaise. Yummy!

Liz Liming says …

I use tomatillos in my guacamole, which I roast a little and then chop up and add to the avocado, chopped tomato, green hot sauce, green onions, lime juice and salt. Ends up being pretty good.

Aimee Novelli says …

my favorite guacamole recipe is pretty simple...lime juice, green onions, chopped cilantro, garlic powder, salt and chopped tomatoes but I am definitely going to this one too! Yum!

Kelly says …

My secret ingredient is celery salt. Sometimes I will also put chopped celery in it for a nice clean, crisp, crunch but the celery salt is a must in my book!

Dorothy says …

- Haas avocados - Pico de gallo* - Juice of half a lemon - Juice of half a lime - Chopped Cilantro - Sea Salt* - Garlic clove* (French style grater, turns out like apple sauce! Best for blending.) - The Secret ingredient: Hot Licks brand "Suicide Sauce"* *to taste, your preferred amount. The right amount of flavor and heat with cool creamy avocados. It's alsways been a real hit. The Suicide Sauce has the right flavor and a good kick. I do no more than three drops per avocado though- unless you really like your guac with an afterburner!

Amber says …

2 ripe avocados 1 cup cherry tomatoes 3 scallions 1 jalapeno (seeds removed) 2 cloves garlic 1 lime 4 tablespoons (or less depending on taste) finely chopped cilantro leaves (stems removed) 1 tbsp olive oil salt and pepper Cut avocados in half. Take 3 halves and put into a bowl. Add juice from one lime, salt, and pepper. Blend with a fork until completely smooth and well mixed. Chop up tomatoes, scallions and jalapeno into very small peices (you can use a food processor for this) so that the resulting mix resembles salsa. Crush garlic until it's smashed into a paste and add olive oil. Mix garlic/oil, cilantro, lime zest and tomato/scallion/jalapeno mixture. Cut remaining avocado half into small chunks. Add garlic/tomato/cilantro mixture to the avocado and lime juice mixture and blend well, then add the avocado chunks and blend gently until just combined.

Deborah Hayes says …

Hi! Great recipe, although sometimes I find it a bit too citrus-ey for my tastes. Here is an alternative recipe I've used for years with a lot of requests. Avocados - as many as you need HERDES canned salsa, red, drained - amount is according to taste Mix together (I use the traditional Mexican 'mortar and pestle) Leave all of the avocado pits in the Guacamole even while serving. It keeps it from becoming brown. Enjoy! P.S. Next time I might just try your cumin idea too!

Lacy says …

A family recipe... 2 – Medium to large Avocados, slightly soft to the touch. 1 – Medium to large Tomato (or 2 Roma tomatoes), diced. 1 – Medium onion, diced. 1 – Juice of fresh lime. 1 – Garlic clove, minced. Pinch of salt. Fresh ground pepper. Pinch of cumin. A sprinkle of fresh cilantro. Red pepper flakes. Red pepper sauce (Tabasco or Cholula).

Nancy F says …

My very favorite all time guacamole recipe is from Rosa Mesicano restuarant and they have the recipe posted on their website. Very delicious!

Stephanie says …

You gotta put a clove of raw garlic in there!!!! and I use cholula hot sauce as well.

Lisa says …

My avocado recipe is a bit different. I add a can of unsalted black beans and corn to my guacamole recipe. I like to use fresh corn on the cob. After cooked, just take a knife and cut the corn off the cob (stand corn upright to cut off corn) Than you have a few corn pieces intact, more fun to pick up with a chip.(frozen corn works as well) Combine 3-4 avocados, drained beans, corn, salt & pepper to taste, and a little lime juice and lemon juice. I like to add a pinch of garlic salt and Lawrys seasoning salt as well. Every time I make this dish it disappears and I get lots of praise. Try it, you may like it as well.

karen says …

Try adding some garlic (either garlic salt or just a little minced garlic). So good!

Alan says …

I marinate the chopped onion in the lime juice apart from rest and also let chopped tomatoes sit a bit with the salt before blending. It kicks the flavors up a bit

Jeanette Gibbs says …

I cannot wait to try this recipe! I have to tell you what I tried for breakfast this morning that I had never heard of...I filled a halved and yolk removed hard boiled egg with guacamole and it was delicious!!!

James Fowlkes says …

This sounds great. I have two avocados sitting in a bowl in my kitchen. Going to try this recipe tonight Thanks!

Sharon White says …

avocados are my favorite food - so i am very interested in any variation on my very simple recipe: avocado + white onion chopped fine + cilantro to taste + lemon juice - very simple and very delicious ! i will be trying some of the variations here and dreaming up some new ones - i like to be a creative cook and listen to my brain for new combinations -

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