How to: The Best Homemade Guacomole

Being able to whip up some moreish guacamole (especially state-side) is an important skill for any host. For a while now, I have been experimenting with different combos because I have never been completely satisfied with the typical, tomato-based, goes brown in an hour, store-bought g'mole. After some reserach and experimentation, I have discovered a winning, basic combination that can be dressed up or down as to the occasion. There are a few secret ingredients that really put this recipe over the edge. 

1. Coriander/Cilantro - using fresh cilantro gives the guacamole a unique taste as well as intensifying the green colour - anything that makes it look green vs brown, gets a thumbs up in my book. I understand that some people detest cilantro, possibly because they literally don't have the taste-buds for it. In that case, if your g'mole if likely going to taste like soap, skip it. There are many ways to skin a cat. 

Tip: I read somewhere that the trick to keeping fresh herbs fresh for longer is to treat them like flowers - in a vase, with fresh water, in the fridge. For realz - this works. No more throwing out the manky, brown, slime that was parsley or basil, that we can't use up in a couple of days. The cilantro in the pictures was bought at least a week ago. Plus I just wash what I plan on using that day and the rest goes back in the "vase".

2. Fresh lime - not only does the lime just strengthen the Mexican origins of this dish but it is also acts as a natural preservative to stop the g'mole from decomposing. Again, thumbs up for greener (and desirable) for longer. 

3. Serrano pepper - here is where you can get creative with flavour when it comes to spiciness. Depending on the proportions, I will usually use one Serrano pepper (de-seeded because that's where the major burns live!) per two avocados. With this ratio, the g'mole won't even be considered hot but it'll have an added layer of flavouring. 

If you want a basic, kind-of, art vs science, "recipe" (if you can even call it that), this is what I basically do each time:

For the amount of guacamole pictured below (about 1 cup):

- 1 - 2 ripe avocados (depending on size of avocados)

- generous bunch of cilantro (if you're buying it in a bunch then probably 3 baby bunches separated from the pack) - washed and free of soil and stems removed

- half a red, white, or yellow medium-large onion (I didn't have any of those onions so used 4/5 spring onions instead - seemed to work - but I would preferably use regular onions, also white will be better for the green colour but no biggie)   

- 1-2 Serrano peppers (or could use chilli peppers but make sure you know their "hotness") depending on spicy preference - you can always add more if too bland (you can't remove the pepper though!)

-  salt - a good pinch - again, can always add more to taste

- lime - usually between a half or a whole depending on size and juiciness of lime (actual lime is preferable to juice but I'm sure pure lime juice could work in a pinch)

You can mix everything by hand or with a blender or food processor. I have even made it in an electric mixer/kitchenaid for a more "whipped" dish. It just depends on how smooth or choppy you like your 'mole and what you have available. As I said, not a fan of the tomato/salsa angle but you can add that in too if you like the taste. 

With the lime, the g'mole should keep for a few days in the fridge. I also recommend placing saran wrap/plastic wrap/glad wrap/wax paper directly on the guacamole so that it's touching  the top layer and reduces the air oxidizing the avocados and turning it brown. With the plastic wrap or paper on the guacamole, you can simply remove it and remove the top, browning layer too.

Enjoy!