Here is my secure, true guacamole formula. It beats my preferred Mexican eatery's without fail. I'm offering it to you today on the grounds that my companions continue requesting it!
You'll just need six essential fixings to make this guacamole:
Avocado
Onion
Cilantro
Jalapeño
Lime
Salt, and discretionary ground coriander (that is my mystery fixing)
I don't play games with regards to guacamole. Great guacamole requires only a couple of fixings, however varieties in strategy and proportion really have a major effect.
I realized I nailed my guacamole formula when my companions would not quit spouting about it at our Mexican-themed potluck. "I wish I could make guacamole this great," was actually what I needed to hear.
Figure out how to make the best guacamole with this formula! This real guacamole formula turns out superbly unfailingly, and it's so natural to make. Formula yields around 2 ½ to 3 cups guacamole, contingent upon your avocados (separate or duplicate as vital).
INGREDIENTS
4 medium ripe avocados, halved and pitted
½ cup finely chopped white onion (about ½ small onion)
¼ cup finely chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
3 tablespoons lime juice (from about 1 ½ limes), or more if needed
¼ teaspoon ground coriander
1 teaspoon kosher salt, more to taste
INSTRUCTIONS
Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.
Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine.
Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).
NOTES
CHANGE IT UP: This guacamole is perfect as is, but if tomatoes are in season, try adding in chopped ripe, red, seeded tomatoes. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.
HOW TO STORE LEFTOVERS: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.
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