Updated Feb. 20, 2017
I wasn’t the only one up in arms when the New York Times published a recipe for pea guacamole. In fact, the entire Internet flew into an uproar, and rightfully so. Guacamole is not to be tampered with. At its finest, it is simple and unfettered by fancy add-ins. The nuanced flavor of truly excellent guac comes from a combination of good ingredients — start with great produce and you’ll end up with great results. Although it pains me to reveal my secret recipe for the world’s greatest guacamole, it’s just too good to keep under wraps. My recipe leaves out the divisive flavor of cilantro, in case you’re one of the many who thinks it tastes like soap, but feel free to add it if you find guac to be incomplete without. Consider adding some extra heat to your guac by substituting the crushed red pepper flakes with diced fresh jalapeños, your favorite Mexican hot sauce or, if you’re feeling brave, diced fresh habaneros.
- 3 or 4 ripe Hass avocados, cubed
- Juice of 1 lime
- 1/2 red onion, chopped
- 2 Roma tomatoes, seeded and chopped
- 3 or 4 cloves of garlic minced, or to taste
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
1. In a large bowl, mash the avocado until mostly smooth. Add the other ingredients except for the tomato and mix well to combine.
2. Gently fold in the tomato. Serve immediately with tortilla chips.
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