Guacamole is a food I am often very picky about. Some are too smooth, some near blended, others too bland. Some just aren’t chip friendly. Texture ends up being the trait that makes it or breaks it as a great dip for me. If the flavor is lacking, I can squeeze over some lemon or lime and add some salt. But, if the texture doesn’t have any assertiveness to back it up, if the guacamole is just a dead thing on the palate– I can’t eat it. The best guacamole I ever had was at a New Year’s Eve party several years ago. The woman who made it had a secret weapon ingredient: garlic salt. Who knew? It certainly worked, though. Hers was also the first I’d seen with visible onion and tomatoes added. This combined to make a fantastic guacamole, and I’ve been chasing after recreating that for quite a while. I also use lemon juice instead of the traditional lime. I like the sharper flavor it imparts to the dish.
Achieving what I find to be great guacamole texture isn’t difficult, but it is tricky. Great guac is a little chunky, but the dip still holds itself together. I achieve this by cubing the first avocado and mashing it up with a fork.
Next, I mix in the other ingredients.
This leaves the dip tasting well-blended, but it still has toothsome chunks to enjoy. Guacamole is a delicious late spring appetizer or snack option, as avocados are in season and you can get all of the ingredients while they are fresh and at their most flavorful. Serve it with your favorite chips or toasted pita points.
- 2 avocados, cubed, one set aside
- 1 red onion, diced
- 1 tomato, diced
- 1 serrano pepper, minced
- small handful of cilantro, chopped
- juice of half a lemon
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- pinch of cumin
- pinch of ground ancho chili (optional)
In a medium bowl, or serving bowl, mash one half of the avocado cubes with a fork. Squeeze half the lemon juice over this. Add in the onion, tomato, serrano, cilantro, and garlic. Mix all of this well with the mashed avocado. Add in the remaining avocado cubes. Squeeze the remaining lemon juice over this. Season with the salt, garlic salt, black pepper, cumin, and ground ancho chili. Toss all of this together very well, in effect dressing the larger cubes of vegetable with the mashed avocado. Chill well and serve.