Want the best guacamole recipe? Hands-down, it’s this one I adapted about 20 years ago from Diane Rossen Worthington’s The Cuisine of California. I’ve used it ever since, to rave reviews. As my sister likes to say, “It’s seriously so good that it makes people faint!”
Assuming you use creamy, ripe avocados, you’ll end up with the most luscious dip or spread you can imagine. Adjust the cumin and jalapeño to your own taste, of course. We love to scoop it up with blue corn tortilla chips, but really, the possibilities are limitless. Use it atop any kind of taco. Serve it alongside warm scrambled eggs. Put it on a burger. Spread it on toast for a turkey club. Yum.
Like I said, though, everything hinges on the avocados. If they’re rock-hard at the store, leave em there and, yes, sad-pout for a few minutes as you lament having to save your guacamole dreams for another day. If you cut into em and they’re stringy or fibrous, again, wait for another day. Believe me, it’s more than worth it to wait for just the right ingredients. But when you hit it right…ohhhh!
Let me know how you like it, and what you put it on!
Adapted from The Cuisine of California, Diane Rossen Worthington
- 2 very ripe avocados, peeled and pitted
- 2 tablespoons finely chopped red onion
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- 1 large tomato or 2 small tomatoes, peeled, seeded, and coarsely chopped
- 1 tablespoon finely chopped cilantro
- 1-1/2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
In a medium bowl, mash the avocado flesh with a fork until soft and pureed. (If you prefer, you can leave some larger chunks.) Add the lemon juice, onion, japaleño, cumin and salt and mix to combine. Gently mix in tomatoes and cilantro. Serve.