Everyone has their own way of making it. Some people use lemon juice, some people use lime juice. Pureed smooth or chunky. With or without onion, tomato, jalapeno, mango, garlic, cumin or cilantro. And yes, some people put mayonnaise in their guacamole. The guy who ran the deli counter at my corner market whipped his secret guacamole (secret because you had to live in the neighborhood for years before he’d let you know about the batch he’d make on Saturdays), with sour cream and when you raved about how good it was, he’d say, “South American guacamole. Better than all other guacamole.”
I recently asked my readers how they made their guacamole so we could have a little fun in the weeks leading up to one of the biggest snacking day of the year, the Super Bowl. It was going to be Super Bowl Guacamole Week, but then I received more than a week’s worth of recipes and it blew up into an extravaganza of avocados!
The first guacamole recipe on this Double Dip Thursday is from David Roy. David is a father, Rajun’ Cajun fan and from what I’ve seen him share about his eating around Portland on Tumblr, a man who knows his food.
But first, I have to apologize to all of the readers and David for the lack of guacamole “glamor shots” shots in this post. This batch was made for New Year’s Day game day; a mix of hungover, making a lot of different snacks to feed the hangover, and swearing at the television because the Steelers-Browns game was a little too close for comfort. (Possibly also yelling at the Bengals for being the Bengals against the Ravens.) I thought I had taken the beauty shots of the guacamole before serving it, but when I downloaded my images late that night, there were none to be found. Unfortunately, there was no guacamole left to take pictures of which is bad for the site, but it’s a strong testament to how well this guacamole went over.
Update: Found what happened the guacamole glamor shot. I forgot that my camera had run out of juice during the guacamole making and I had taken the prettier pictures with Bry’s iPhone (which has much better resolution than my Android phone). Post updated for pretty!
I have to admit, I had never heard of putting olive oil in guacamole until David’s recipe landed in my inbox. Then Alyse’s Mango Serrano Guacamole also called for olive oil. It’s been a revelation to this guacamole eater, as olive oil smooths out the balance between the heat of the peppers and tang of the tomatoes.
Take it away, David!
David Roy’s Serrano and Olive Oil Guacamole: Super Bowl Extravaganza
Sarah, my go-to guacamole recipe is hardly a recipe at all, since it’s so simple and basic. I’ve made it this way for years, because I’ve yet to find anything better or quicker. I like letting the avocados shine, and I can tell you that every time I make it this way, it’s gone in a flash. My guess is most of your submissions are going to look similar to this.
4-6 medium avocados
½ medium sweet onion, diced
1 small hot pepper, diced fine
1 handful cilantro, chopped
1 handful chopped tomatoes—use the good stuff from your garden or the market in season, and Romas out of season
About 1 scant TBSP extra virgin olive oil
I usually use serranos, since they are a) hot, but not scorching, b) typically bright red in the stores, so they add a nice bit of color, and c) crunchy, so they hold some texture even when diced fine. If all I have on hand is a red or orange bell pepper, I’ll add a glug of hotsauce.
I forgot to mention that I seed the tomatoes, but I suppose that’s a given. (Editor’s note: Surprisingly, that is not a given as when I clarify this step with each guacamole author, the responses vary.)
The olive oil is not mandatory, but I love it. It seems to help everything come together just a bit better, and I think it aids (along with the lime juice) in slowing down browning of the avocados.
(Editor’s note: Forgot to put the sweet onion the group shot. Here’s the sweet onion. Did I mention I was screaming at the television when I made this guacamole.)
Score the avocados, dump into a bowl, and mash to desired consistency (I like mine fairly chunky).
Add tomatoes, onion, cilantro, olive oil and a some of the diced peppers, along with a bit of salt and pepper, and a squeeze of lime.
Taste, and add more diced peppers, s&p, and lime as you wish.
Start-to-finish shouldn’t run you longer than 15 minutes.
Yep, came together in no time at all. I had never put sweet onion in my guacamole before and I have to say, I really liked how mellow this guacamole was with the Maui. If you’re looking for an easy, fresh guacamole, this David’s recipe is a sure success.
Follow Super Bowl Guacamole Extravaganza here for the next couple of weeks!
Your 360-interactive-all-media-guide for the Football Foodie and the 28 Days of Super Bowl recipes can be found here, so you can follow along on Facebook, Pinterest and our own new glorious galleries that can be found at the top of this very page.
|David Roy’s Serrano and Olive Oil Guacamole: Super Bowl Guacamole Extravaganza||
- 4-6 medium avocados
- medium sweet onion, diced
- 1 small hot pepper, diced fine (serranos)
- 1 handful cilantro, chopped
- 1 handful chopped tomatoes—use the good stuff from your garden or the market in season, and Romas out of season
- About 1 scant TBSP extra virgin olive oil
- Sea salt
- Seed the tomatoes.
- Score the avocados, dump into a bowl, and mash to desired consistency (I like mine fairly chunky).
- Add tomatoes, onion, cilantro, olive oil and a some of the diced peppers, along with a bit of salt and pepper, and a squeeze of lime.
- Taste, and add more diced peppers, s&p, and lime as you wish.