Summer is the perfect time for guacamole because avocados (although available year round) are in season and are at their peak of ripeness. We love guacamole for chips of course, but also on burgers, salmon, mixed with rice, and in different varieties like the ones below.
Here are a few tips for the tastiest variations and for the perfect guacamole every time. First, use Hass avocados, the brown wrinkly kind for guacamole. They’re especially rich and creamy. Buy avocados that are slightly soft but not squishy. Ripen in a paper bag with an apple or a banana at room temperature. Store ripe whole avocados in the fridge for 2 to days. Use lime juice instead of lemon juice. Mash garlic and salt with a mortar and pestle (available in our shop), to fully incorporate the ingredients and add avocados for soft and creamy guacamole. Leave one pit in the guacamole to keep the bright green color of the avocados from oxidizing. Lastly, to keep a halved avocado from becoming black while reserving for later use, generously sprinkle the exposed flesh with flour and wipe off before reusing.
Try these variations for a little break with traditional guacamole.
1 small diced papaya
Juice of a lime
½ chopped, seeded jalapeno pepper (mashed in a mortar with a pestle with salt into a paste)
½ teaspoon kosher salt
½ cup cilantro, chopped fine
2 avocados, diced
½ cup red onion, chopped fine
Combine all ingredients together. Let flavors blend for 20 minutes.
Southwest Corn Guacamole
1 ear of corn
2 plum tomatoes, chopped
1 bunch scallions, chopped
3 avocados, diced
2 minced jalapenos, seeded, diced (optional)
¼ cup cilantro, diced
juice of 1 lime
Sprinkle the corn with chili powder, coriander and slat. Broil the corn for 2 minutes. Remove kernels from cobb when cool enough to handle. Add the rest of the ingredients and season with more chili powder, coriander and salt.