In cooking, the difference between good and great is often a matter of seasoning, finding a balance among sweet, sour, salty, and savory flavors. No matter how well tested the recipe, in order to get the best outcome, you need to taste as you cook.
For a great exercise in seasoning to taste, make guacamole. It was the first thing I taught my kids how to make because you don’t have to measure, just season to taste. There are hundreds of guacamole recipes, with lots of contention about what is best or most authentic. But I contend that the best guacamole is the one that tastes just right to you.
My ideal guacamole contains avocadoes, lime juice, minced onion, cilantro, and salt. I don’t measure the ingredients, but add, taste and correct till it’s just right. I might turn up the heat with a few drops of hot sauce or jalapenos. Chances are that your favorite guacamole is a bit different than mine. Many people add diced tomatoes, others prefer lemon juice to lime, some omit cilantro.
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Start with 2 ripe avocadoes. (Use more avocadoes if you want a bigger batch.) The ripeness of the avocadoes is one of the most important factors for great guacamole. Look for pebbly-skinned Hass avocadoes that are deeply colored purplish-black and that yield to slight, gentle pressure. If the avocadoes are green and hard, they are under-ripe, and you should let them ripen on your counter for a day or two. Don’t buy avocadoes that are squishy and soft; they’re over-ripe.
Once your avocadoes are ripe, cut them in half lengthwise and (carefully) remove pits. Scoop out the flesh into a bowl. This is the point you go freestyle with the recipe, playing around with the ingredients, tasting as you go till it’s just right. Start by adding freshly squeezed lime juice (about a tablespoon). Use a potato masher or spoon to mash avocadoes to your desired consistency. I like a mostly smooth guacamole with a few small chunks, but go smoother or chunkier as you prefer.
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Now sprinkle in some salt (about ¼ teaspoon). Then add minced onion and chopped cilantro (about a tablespoon or two of each). Stir well. Now taste and consider whether you’d like more salt, lime juice, onion or cilantro. Add more ingredients as you desire, then stir and taste again. After you’ve made guacamole this way a few times, you’ll start to know exactly how the addition of more salt or lime will affect the flavor and you’ll find the balance that you like best.
If I want to keep the guacamole fresh for an hour or so, I squeeze a bit more lime juice over the top, cover with plastic wrap, pressing it down on the surface of the guacamole, and then store in the refrigerator. To serve, I garnish with a sprinkle of cilantro.
This is my favorite guacamole, but I’d love to hear about yours.
Guacamole to Taste
- 2 ripe avocadoes
- fresh lime juice to taste
- roughly chopped cilantro to taste
- minced onion to taste
- 1/4 teaspoon salt, more to taste
Optional Variations
- hot sauce to taste
- finely diced jalapenos
Makes about 1.5 cups guacamole.
Nutrition facts per 1/4 cup: 99 calories, 1 g protein, 9 g fat, 0 mg cholesterol, 199 mg sodium, 4 g fiber
