Cooking Lesson #1037: My Best Guacamole

…from the Perspectives’ Kitchen

How you doin’? My Best Guacamole recipe is one that will be part of your family’s recipe legacy for years to come.
 
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Many recipes call for lime juice, cilantro, onions and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil or bacon. If you want the best simply follow the recipe below.
 
The history of guacamole starts with the history avocados. Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BC) and had been domesticated by various Mesoamerican groups by 5000 BC. They were likely cultivated in the Supe Valley in Peru as early as 3100 BC. In the early 1900s, avocados frequently went by the name alligator pear because of the skin texture. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America, noted a native preparation made of grinding together avocados, sugar, and lime juice.
 
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday, Cinco de Mayo and the proliferation of Mexican restaurants. The rising consumption of guacamole is due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
 
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the guacamole brown. This result is generally considered unappetizing but unharmful.
 
Prep time:  10 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 ripe avocados
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons fresh lime or lemon juice
2 to 4 tablespoons minced red onion
1 minced jalapeño chili, stems, seams and seeds removed (more if desired)
2 tablespoons finely chopped cilantro (leaves only)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped jicama (for crunchy texture)
1/4 cup chopped ripe tomato (add just before serving)
To serve:  1/2 bag warm tortilla chips with a squeeze of lime
 
Directions

1. Cut the avocados in half and remove the pit.
2. Score the inside of the avocado flesh and scoop out the flesh with a spoon into a bowl.
3. Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.
4. Sprinkle the mash with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
5. Add the minced onion, jalapeño chili, cilantro, black pepper, and jicama. Note: Chili peppers can vary individually in their heat and spiciness. Start by using half of one chili pepper and add more to the guacamole to your desired heat level.
6. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with my recipe and adjust to your taste.
7. Serve immediately.
8. If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air from reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
9. Serve with your choice of tortilla chips. I like to fry my own homemade tortilla chips and sprinkle a squeeze of lime juice.
10. Refrigerate any leftover guacamole up to 3 days, covered with plastic wrap directly on the surface of the guacamole.

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Chefs' Warning (it’s no secret):  Be careful handling chilis! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling. Do not touch your eyes or the area near your eyes and genitals for several hours.

Quip of the Day:  How did the avocado get promoted? It really knew how to guac and roll!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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