Well, the Niners did make it to the Super Bowl, so our series of snacks for the big game will have a more positive note (and perhaps some hints of red and gold). And we will have to come up with a cocktail to celebrate the event….but for now, let’s look at that big game staple, guacamole. According to some very precursory internet research, Americans eat over 8 million pounds of guacamole on Super Bowl Sunday. But what that too often means is millions of pounds of avocados get mixed with something like salsa and mashed up. Other than the color, evidence of avocado is often masked by copious garlic, citrus, tomato and pepper flavors. Good, but really “avocado salsa”.
There isn’t necessarily anything wrong with this type of guacamole, and if you have a recipe you like, please use it. And if the avocados aren’t at their best, adding more flavors will certainly help. But what if you have really good, ripe Hass (you really want Hass) avocados? We suggest you cut one open and taste it. Maybe add just a dash of salt. Doesn’t it taste great? Sweet, clean and creamy with some earthy notes? Beautiful color? Yes? Then maybe you can try a version of guacamole that is all about the avocados.
And we do have a basic recipe that really works when avocados are at their best. Three avocados, one minced shallot, the juice of half a lime, a teaspoon of salt, a pinch of black pepper and a scant teaspoon of hot sauce. Dice the avocados with a butter knife in their skins (see the photos). Add the diced avocado to the other ingredients and fold them together, so some of the avocado chunks mash, while some keep their shape. Taste, tune (just a bit) and refrigerate for at least three hours. The taste again, the flavors will have melded and mellowed. Season with more salt, lime and/or hot sauce one last time, and then serve.
The flavor will be rich, but with sweet, sour, hot and salty notes. The texture will be creamy, but with soft pieces of avocado and tiny crunch from the minced shallots. Add a crispy tortilla chip or veggie to the mix and you are in business. Not bad on top of a burger or with chicken, either. This guacamole may seem almost plain compared to some recipes, but if you like avocados this recipe may be worth a try. And you can always serve some salsa in a separate bowl… 😉 Go Niners!
Notes Before You Start:
- Hass avocados have the highest oil content of any avocado and simply make the best guacamole. Use them if you can, regardless of the recipe.
- The best way to remove avocado pits is to cut into them with a solid tap from a chef’s knife (it will stick in the pit) and then twist. You can protect your hands by holding the avocado in a few layers of a kitchen towel.
- You can dice avocados while still in their skin, using a dull butter knife. The knife will cut the avocado flesh but not the skin (yours or the avocado’s).
- When storing guacamole in the fridge, press plastic wrap or wax paper directly onto the surface of the guacamole. This will keep air from reaching the surface of the guacamole and turning it brown. The avocado pit trick doesn’t work.
What You Get: A very clean and rich guacamole that highlights the avocados.
What You Need: No special equipment required. But if you don’t have very good Hass avocados, make something else.
How Long? About 3 hours with only 10 minutes of active time. You can skip the extra time in the fridge, but it will be better if you wait.
(Makes about 2 cups)
- 3 large Hass avocados
- 1 small shallot, finely minced
- Juice of 1/2 lime (more, to taste)
- 1 heaping teaspoon salt (more, to taste)
- 1 scant teaspoon hot sauce (more, to taste)
- 1 pinch freshly ground black pepper
- Cut the avocados in half lengthwise and remove the pits (see notes). Using a butter knife, dice the avocado while still in the skin, cross-wise and length-wise into 1/4 inch pieces. Then scoop out the avocado pieces into a medium bowl.
- Add the shallots, salt, pepper, lime juice and hot sauce to the bowl. Lightly fold the ingredients so they combine, but some chunks of avocado remain. Taste and lightly adjust seasoning. Then cover the surface of the guacamole with plastic wrap and refrigerate for 2-3 hours.
- Remove the guacamole from the fridge. Taste and adjust seasoning. Serve with chips or crisp vegetables.
- Tia’s Fiesta Guacamole (ancestreats.com)
- Recipe: California Rolls (courtesy of Paradise Grove Avocados) (frugalupstate.com)
- Funday Monday – Guacamole Me! (peachypains.com)
- Simple Guacamole (transatlantictaste.wordpress.com)
Need a guac recipe for an upcoming party, and this might be it! Would you recommend against tossing in cilantro and garlic? I really love those flavors and they seem essential to guacamole (the one I know anyway). ?? Photos bee-you-ti-ful per usual:-)
Garlic and cilantro will work really well. The shallots are a mix of garlic/onion, so I would start with a little less garlic and then add more if needed.
We have a cilantro-hater here at the farm, so that is why we don’t add it…;-)
ah ha–that clears it up. Was starting to ponder the great philosophical Q of “If there’s not cilantro in it, is it really guacamole?” Will give your recipe a spin.
Looks great! Mine is very similar, but with cilantro, rinsed onions instead of shallots, lime juice, and chopped jalapeño peppers. I agree though: no garlic in the guacamole!
The rinsed onions are a very good idea, a little sweetness but knock down some of the sharper edges…same with shallots.
We omit cilantro simply because we have a “cilantro-hater” in the family…;-)
I found this out from a scientist friend of mine that those who have an aversion to cilantro have a gene turned on that is extra sensitive to its “soapy” aspect. Some people don’t taste that in cilantro at all.
That explains it. One of us certainly has the “soap” gene… 😉
I have it too, but I have learned to embrace it 🙂 Now if I could only get over my aversion to small, oily, fishy fish.
Perfect guacamole! I love that you use shallots – also that you leave it to mellow, that is a great idea!
Served with a cold beer – what more can you long for in life 😉
Not much! But we would like our team to win the super bowl while we eat the guacamole.. 😉
I make mine very simple too…just salt and minced garlic. maybe next time i will add the shallot.
I serve mine immediately upon making because i dont want it to be cold but i think i could refrigerate it for those 3 hours and then remove 1/2 hour before serving, leavin on the plastic til just prior to serving.
If i wanted some “pica” i would add tiny pieces of serrano or jalapeno,
Lover your posts — always! Gracias! 🙂
Thanks! And you are right about the guacamole coming back toward room temperature…we will update the recipe. Thx!
I have to say, not only are your recipes superb, but the whole visual package of your posts is inspiring, thank you.
Thanks for the visit and kind words. We do have fun putting this all together…and we get to cook…all good!
Reblogged this on and commented:
I discovered what guacamole should taste like when I picked up a “guacamole kit” at Trader Joes. Fresh limes, a shallot, a clove of garlic, a jalapeno, a plum tomato, and a few avocados. Combine all that with some salt. That was amazing–to the whole family. My daughter even demo’d making guacamole for a speech in class last year.
I planted shallots in the fall and I look forward to making this with them when they are harvested come summertime.
This would be great with fresh shallots…the combo onion/garlic flavor doesn’t dominate the avocado…
Guac is a great crowd pleaser. I’ve only ever met 1 person that didn’t love guacamole. When I go to take the pip out, I lay the avocado on a chopping board instead of holding the avocado in my hand so that there’s zero chance of missing and cutting myself. It freaks me out to cut myself so I guess I avoid the possibilty as much as possible.
That is a good idea, removing the pit is a very common way for folks to cut themselves…
I had never heard of avocado + salsa = guacamole. I like your recipe much better, although I suppose a bit of chopped tomato, garlic, and just a tiny bit of cilantro won’t hurt. I only hate cilantro when there’s too much of it.
Oh and you forgot to mention that avocado is very very healthy because of the omega 3 fatty acids 🙂
Thanks (avocado is good for you…)
The “avocado + salsa” recipes tend to come from the use of substandard avocados. If the avos are good, you really want their flavor to lead.
We have a family member who hates cilantro, so we avoid it, but a touch is very good.
Yes! Nothing beats the (dare I say, correct?) version where the avocado is the hero! Good luck, hope your team does well 🙂
Thanks! If anything, the game is a good excuse to cook and have friends over…. already a “win”…
Reblogged this on Recipes For You 2013 and commented:
Snacks for the Super Bowl or Football …
Guacamole is my favorite tailgating snack! I make it every Sunday. Unfortunately, the Pats were not as lucky as the 49ers so our tailgating days are over until next season. 😦
Well, the super bowl is a good excuse for a party either way. Sorry about the Pats. Welker needs to catch the ball in the postseason… 😉
This is so good … home make guacamole … nothing can beat it.
I done your recipe before. I love it on a new toasted bagel with grilled bacon, sour cream and thinly sliced red onion – we don’t do bagels in Sweden .. wonder why???
Thanks. We eat guacamole a lot with fresh veggies or with a basic bowl of fish and rice. Always a treat.
No bagels? That’s a shame…. 😉
I know … can’t even find them frozen … same with KFC – we don’t have that neither .. but we have Pizza Hut, same company. Very strange. Like guacamole with fried fish .. and I promise I do the best Fajitas outside Mexico.
http://wp.me/p293Pw-f8 – we sold tons .. of it.
Have you all seen this yet? I came across it via Acorn in the Kitchen blog this AM – you’ll love it! Oscar nominated 2013 short film animation called Fresh Guacamole-
Thanks- checking it our right now… 😉
That was awesome! Thanks for sharing…my kids will love this too!
Yeah, it’s a kid thing!
Yeah, it’s a kid thing!
And avocados are so inexpensive right now! 🙂 Yea!
And those Socal Hass avos are sooo good…
Thanks, I just made that dip and it turned out great!! Very easy to make and sooloooooo tasty!! Had mine with Jamaican water crackers. Thx.
Perfect – thank you for the tips and recipe! I love (LOVE) avocados, but I am a “lone reed” in my family on avocados, so when I buy one, I usually just eat it plain, all by myself. I also happen to have a now-fading aversion to fresh cilantro. It IS a sensitivity to the soapiness, and mine came from a day of pulling volunteer cilantro sprouts from among a nearby strawberry bed. My hands reeked of *that* aroma for a good long while – fortunately, that episode was many years ago, and I’m working to overcome the aversion, but it takes conscious effort. Good luck to the ‘niners!
Thanks. And go niners….
I am surprised you are the only avo fan in the family. It is one of the “vegetables” we can always get kids to eat!
Great recipe! I like the idea of adding hot sauce, saves chopping a chilli!
Thanks! (We get lazy that way, but if you like a specific hot sauce you do get to control the flavor).
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