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Best Ever "Super Bowl-O-Mole" Year III

We moved our national produce buying office (where I work) right after Thanksgiving. The office we had before was nice but the new one is spectacular. It’s located in downtown Watsonville, California — and the building reflects the flavor of the community surrounding it. But most importantly, we now have a functioning kitchen and are able to prepare dishes here! Last week we focused on guacamole and the office challenge was to bring the best ever “Super Bowl-O-Mole” recipes. Four team members rose to the challenge. Guacamole is extremely important this time of year because of football season — think college bowl games, the playoffs and, of course, the Super Bowl. We sell more avocados in January than any other month of the year and the demand for ripe fruit is intense. Rodrigo, our global avocado buyer, has a monumental task this time of year. First, he has to make sure our suppliers throughout the country have enough fruit in the pipeline to supply us (and our customers). Next he has make sure that the available supply is delivered at the right stage of ripeness (not easy in the dead of winter) because, like bananas, green avocados really have no value to anyone. The last and most important task is to keep track of the diverse and overlapping mosaic of avocado production areas in North and South America that supply the U.S. throughout the year.  These sources include the U.S. (mainly California but also Florida), producing from January to September; Chile, producing from September through January, and Mexico. By far the largest supplier of avocados in the world, Mexico, courtesy of four distinctive bloom periods (Aventajada, Flora Loca, Marceña and Normal) gives us fruit in varying volumes year round. A native of Chile, Rodrigo is partial to Chilean avocados, yet he knows that oil content is among many factors that determine where to source the best fruit, a variable that changes depending on where you are in the season. Here in California the best avocados are currently coming out of Mexico and markets everywhere are loaded with ripe fruit. Reading through all the comments from last year’s blog on the subject, my “best ever” guacamole recipe is changing a bit. I’m removing the seeds and pulp on my cherry tomatoes (with a melon baller -- works great!) to keep excess moisture out. I’m combining all my other ingredients before I fold them into my avocados to give the flavors time to blend. And I am definitely using grilled limes — they not only taste and smell great but heating them yields twice as much juice!. I am also moving to a chunky style — roughly mashing my avocados instead of whipping them to keep some whole pieces.     James’ (new) Best Ever Guacamole 4 medium avocados (ripe) 1/3 cup cherry tomatoes (grape or regular variety, interior pulp removed and sliced into small pieces) 1/4 small red onion (finely chopped) 1 hot pepper (jalapeño, seeds removed and finely chopped) 1 clove of garlic (finely chopped) 1/4 teaspoon ground cumin (or more to taste) 1/4 teaspoon chili powder (or to taste) Juice of 1/2 lime (sliced in half and grilled in a skillet or on the barbeque) Cilantro to taste (or not if you don’t like it) Salt and pepper to taste Combine all the ingredients except the avocados and set aside for the flavors to merge. Setting the pits aside, roughly mash the avocados taking care to leave whole chunks. Fold in the rest of the ingredients carefully and correct the seasoning to taste. Return the pits and serve. Enjoy! All four versions of guacamole served were exceptional – which reinforces my notion that “best ever” applies universally and that it is practically impossible to not like a fresh “Super Bowl-O-Mole.” Think your recipe is the best ever? Bring it! It will give me an excuse to try something new.

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44 comments

Comments

Vanessa says …

OH MY GOD! This guacamole sounds DIVINE! I'll have to whip me up a batch for my next Mexican night. Thanks! Vanessa in Australia!

Maria says …

Add some sour cream to the bowl o mole and it will be perfect.

Lacy says …

Plastic wrap works the best to prevent oxidation, but also leaving out the salt until right before serving helps a lot as well.

Cooking4carnivores says …

This is my tried and true gauc - http://www.cooking4carnivores.com/2009/04/holy-guacamole.html Love it!

Ben says …

Nothing beats homemade guacamole. I started making it a few years ago in it's great and healthy to. Much better than bought one. I also like this site for recipes http://guacamole-recipe.net

Karen says …

Your recipe looks good, but try this one. My family and friends love it and call it Karen's Mad Guac! Ingredients: 2 avocados ¼ cup chopped red onion ½ cup chopped tomatoes 1 clove minced fresh garlic Fresh Cilantro Dash Salt Dash pepper Tabasco sauce Peel the avocados and roughly mash them in a bowl using a fork. Leave them a bit chunky. Add onions, tomatoes, garlic, salt, and pepper. Add chopped cilantro to taste. I really like the freshness the cilantro adds, so I use 2 tbs. Finish with Tabasco sauce to taste. My family likes our guac a bit spicy, so I add about 10 shakes of the bottle. (Each shake is a large drop of Tabasco.) Stir to blend and serve immediately!

Patricia says …

Great Twist on an old favorite - Thanks for this article - I love avocados and new recipes for them. Patricia - Culinary Institute LeNotre

Susan at eatlittleeatbig says …

I love my recipe- simple yet flavorful. http://eatlittleeatbig.blogspot.com/2010/10/great-guacamole.html Love your idea of grilling the limes!

Brooks Walker says …

Terrific! This recipe appears to have all the flavor profiles I want in a guacamole, and it will be tested in my kitchen long before Super Bowl Sunday. Thank you for the recipe and the availability heads-up too.

anna says …

You can also just microwave lemons or limes (any citrus really) to make them juicier.

Veronika says …

This recipe looks delicious, especially the grilled limes. I can't wait to try it! I'm very particular about my guac. Homemade is far better, and less expensive, than store bought. I make mine without a recipe so it varies a little each time, but here are the basics: - 2 avocados sliced into cubes while in the skin, then scooped into a bowl - 1/2 medium onion chopped, yellow or red - 4 medium or large cloves garlic minced (fresh only) - Juice of 1 large lemon or 1-2 limes - 2 large or 4 small pieces sun dried tomato chopped (from the Whole Foods olive bar) - grated pepper, about 6 turns of the grater - salt to taste - 3 dashes of Cholua (or other favorite) hot sauce, or to taste Optional: fresh tomato chopped, cilantro chopped, dashes of cayenne or chipotle pepper, cumin, and chili powder Mix together in a bowl with a fork, mashing avocado lightly but leaving plenty of chunks.

Kate says …

I'm going to try this, but wanted to offer up my own crowd pleasing recipe. I'm a minimalist, and purist, so here's the simple steps: In a small dish, combine two cloves of minced garlic, two tablespoons of olive oil, and a few twists of sea salt. Mix, and scrape into larger bowl. Add the meat of a ripe avocado. Squeeze the juice of 1 lemon and 1 lime. Combine/mash together all of the ingredients, but keep it a bit chunky for texture. Enjoy!

Kathy says …

I absolutely love, love love Guac! I grew up on my mom's recipe and only recently started to modify it. It was a chunky style, with chopped tomatoes so it was kinda soupy, but still delish! Her one ingrediant that I haven't seen below (or really used by anyone else) was that she added chopped green pepper to the mix. Unusual, but gave it a nice crunch. Enjoy...

WB says …

A tip I found usefull to ensure the dip does not get too wet. Cut the tomatoes and place in a bowl, add sea salt and combine. In ten min or so drain the water and combine the tomatoes into the recipe. Do this even if your tomatoes are on the hard side.

Meagan says …

I'm surprised to find cumin in this recipe- truly authentic mexican guac has none.

Teresa Albright says …

Keeping it simple: Avocados, lime juice, salt, and a bit of your favorite salsa. Lately Ive tried adding a touch light chipotle mayo. yum.

Liz says …

'Return the pits'? Anyone?

Bepkom says …

Liz, returning the pits into the mashed avocado will slow down the oxidation process thus keeping it from turning brown.

Victor Lazlo says …

No good guacamole recipe should include onions. They dominate the flavor and hide the avocado. Good guac is simple guac--use only avocado and lemon with garlic to taste, but make sure they're all fresh.

Ryan says …

I'm with you Liz.. Return the pits?

Cara says …

This does sounds delicious, but I hear that is a myth about the avocado pits. Only an extremely low pH or completely blocking out oxygen, for instance, by pressing plastic wrap onto the surface will prevent the enzymatic reaction that causes the guac to turn brown. Putting a pit in the guac will keep the guac under it completely green, but only because it has prevented contact with oxygen.

Janet Noddings says …

Why would you 'return the pits' to the guacamole? I don't understand.

Kristin says …

Your recipe sounds like mine, but I also add a bit of Tony Chachere's/Slap ya Mama/etc (creole seasoning). Love the grilled limes idea! I've been wanting to try out this "Guacamole de Frutas" recipe I saw in the NYT (with a little Tony's added, of course), thought I'd share: 1 tablespoon finely diced sweet onion, like Vidalia 1 teaspoon finely diced seeded jalapeño pepper 1 teaspoon lime juice Kosher salt 2 tablespoons finely diced peeled Granny Smith apple 2 tablespoons finely diced peeled Asian pear 2 tablespoons dried cranberries 1 teaspoon thinly sliced basil, preferably Thai Mix above ingredients, then fold mashed pulp of 2 ripe Haas avocados, and top with 1 tablespoon fresh pomegranate seeds.

JD says …

Definitely a great recipe! For those of you in the Southern Pacific region, Southern CA, AZ, NV and HI, don't forget a dash of your favorite All Spice Cafe hot sauce!

LDaly says …

Cool tip about the pits!

Carolyn @eat well. live well. be well. says …

Add grapes. Like lots of 'em instead of tomatoes. Check my blog out. Best ever guac. Yum.

Jill says …

Your guac recipe is almost identical to mine with the exception of one spice, not to mention, we like twice the amount of ground cumin that you use. Get your hands on Morton's Nature's Seasons seasoning blend. It can be used on just about anything you eat. I always add some of it to my guacamole. Would you agree that some avocados have more flavor than others? Must be the oil you referred to in your blog. Living in Chicago, we take what we can get.

Kim says …

Your recipie instructs (and I quote): "Setting the pits aside, roughly mash the avocados taking care to leave whole chunks. Fold in the rest of the ingredients carefully and correct the seasoning to taste. Return the pits and serve. Enjoy!" Is there a special reason that I am to "return the pits"??? Just wondering?

Tiffany says …

This sounds fantastic though the last direction prior to 'enjoy' throws me a bit...Return the pits and serve? Why return the pits...for useless texture or conversation? Seems silly and hopefully a typo!

Vicki says …

According to Heloise Central, returning the pits is an old wives tale. Plastic wrap over the guac. will keep it from oxidation until ready to serve.

Chef Jeff says …

James Parker needs to stick to his job and NOT write blogs. Who cares about his new office or football avocado sales. Recipe is mediocre.

Pam says …

This sounds great...if you have the time. If you don't just buy "Pico de galo" in your precut vegetable aisle in your grocery and add it to your quacamole. It tastes amazing. Pico has just about all those ingredients in it and it doesn't cost much. Make sure you get fresh pico, yummy!!!

rhonda says …

Love this recipe as a "standard" but if you want something with a special twist, leave out the tomatoes and add one chopped mango and the seeds of one pomegranate. This always gets raves!

Joyce says …

Sounds good. I'll try it, but without hot peppers -"jalapenos=No/Cilantro=Si!", and report back!

Flamingogurl says …

Just for something different, I sometimes put a dash of good Ranch Dressing in tmy guac. As a side note, I also do this in my deviled eggs - people love them and have a hard time figuring out what I did differently. It just gives a very mellow dimension of new flavors to both the guac & the eggs...

Donna says …

Nice recipe, this sounds great!

Kerri says …

Hi James, Your "guac" recipe sounds great.... Here are a few pearls that I have come across over time to take it just a step beyond: Try grilling the onions, jalepeno (or serrano), and tomato also if possible before dicing. I also prefer a sweet onion (like a maui or vidalia) as they are not as sharp so you can use a bit more (also finely chopped) and I like the added crunch. Sometimes, when I am fortunate enough to get Meyer Lemons at you lovely store, I will use them grilled in place of lime. If your avocado isn't the best and creamiest - a drizzle of good olive oil can help the consistency. If you can, it is always nice to toast your cumin and chile powder before adding it to wake it upm (this is a common practice all over the world)..... I really like to use guajillo chile powder as it is really flavorful and fruity without a ton of heat so everyone will be able to enjoy it. If I know my audience and they want heat (I LOVE IT!), I will sometimes use a wonderful Peruvian Chile powder known as "Aji Amarillo" (translated it means yellow chile). It is a soft, medium, buttery heat that doesn't overwhelm the flavors like Chipotle can. Finally, a touch of granulated honey or agave (just a drip or two) seems to balance out the flavors and bring it all together..... YUMMMM...... Don't forget a great sipping Tequila or honest margarita too!!! Kerri O.

Heather Smith says …

Putting the pits in guacamole to keep it from browning doesn't work. Guacamole doesn't brown if there is enough acid from the lime juice to keep the avocado from browning. If you cut an avocado in half and leave the pit in the one half, the avocado flesh will brown where it is exposed to air. Under the pit stays green because the flesh doesn't touch the air, not because of some special property of the pit. If you squirt some lime juice on the exposed avocado flesh, that prevents browning.

says …

The pits go back in the guacamole for decorative purposes only. It's the way I have always made it - I don't believe it prevents oxidization or anything else (I just think it looks pretty) The lime grilling was not my idea (just passing it along) and I really like Kerri's thoughts around grilling the rest of the ingriedents (even the spices!) if you can find the time. Mangoes instead of tomatoes sounds really good too!

Carol Toal says …

My friends and I love to go to Whole Foods for lunch or dinner. The choices are wonderful and the food is delicious. Although, I do not shop at Whole Foods because I am not happy that both conventional AND organic produce and fruit are sold there. And the prices are sometimes almost double what I pay at Natural Grocer's for ALL organic produce.. You do have beautiful seafood which I purchase on occasion. My husband and I are retired and passionate about good health but have to watch our grocery budget. Why are your prices for most produce so high?

kelly says …

Please tell why you return the pits?

kelly says …

Please delete prior inquiry - I have now just read the response and my question has been answered.

Adene says …

I was looking forward to the other recipes, as well. Whyweren't they ibncluded?

Lisa says …

LOVE this guacamole recipe! Thanks!!