While researching guacamole recipes I found that most were very similar, so I picked one that seemed to have the flavor combinations I liked most and tried that. It was a hit for Thanksgiving, so I saw no need to tweak it with ideas from other recipes. I also use variations on this for things like avocado toast where, for example, I dice things smaller, use white onions instead of red, add sour cream, and replace the cayenne with a liquid hot sauce, (and make a much smaller portion–one avocado is plenty for two servings of avocado toast). This recipe is for the “chunky-style dip for 12 as long as there are other snacks available” that I may make when entertaining. However, the size of your dices and other things can be modified depending on personal preference and use.
In my opinion the wait time is optional. I have tasted it right after mixing then again an hour later, both with a large dice and a smaller one. Letting it rest does seem to allow the flavors to balance out a little more. I am not sure if there is an official term for that, but to me it means that no matter where you take a sample to taste it will taste pretty much the same as a sample from another place. The impact of the wait time also seems to depend on how large a dice you use. For a “chunky” version where the components are larger, one bite may be heavy on onion and another heavy on tomato. For a smaller dice, which I do when making avocado toast, it seems to benefit more from having time to rest before eating. However, it is not enough of a difference to me that I would be upset if I did not have time to let it sit before eating. If I do have the time, however, I tend to follow what is in the recipe below and leave it alone for an hour after mixing things together before serving.
There also seems to be some disagreement in the various recipes I reviewed about if the resting should occur at room temperature or in the refrigerator. One morning when I was making avocado toast, (small dice), and was not in a hurry, I put half of the guacamole in the refrigerator and left the other half on the counter. I then tasted both an hour later. I may not have the most refined palate, but I could not tell a difference except the temperature. Since I prefer it room-temperature when using as a dip or for avocado toast, I tend to let it sit at room temperature when resting.
I have seen a few different techniques for removing the skin and seed from the avocado. The one that works for me may be found on the page Avocado: Peeling and Pitting.
Prep: 15 minutes
Wait: 1 hour (optional, but slightly preferable in my view)
Total: 1 hour 15 minutes
- 3 avocados (I use large Haas)
- 1T fresh lime juice (around 1 lime)
- 1/2t kosher salt
- 1/2t ground cumin
- 1/2t cayenne (optional)
- 1/2 red onion, chopped
- 1/2 jalapeno pepper, seeded and minced
- 2 roma tomatoes, seeded and diced
- 1T chopped cilantro (optional–I usually do not use as some people have adverse reactions to cilantro)
- 1 clove garlic, grated
- Combine the avocado and lime juice in a mixing bowl large enough to hold them and all the remaining ingredients. Toss until all the avocados are fully coated with the lime juice.
- Add the salt, cumin, and cayenne to the bowl then use a potato masher to mash the avocados. For a smoother (less chunky result) you may use the tines of a fork to mash further. Since I have not wanted an even smoother result I have not tried an immersion blender or a food processor, but they may work as well.
- Stir in the onions, tomatoes, optional cilantro, and garlic.
- Optionally let sit at room temperature for an hour before serving.