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.
Today’s recipe comes from Becky, who I know from what back in the days when people commented on a Will Leitch run Deadspin. She’s funny, smart and like myself, very superstitious about her lucky game time snacks.
I’ve named Becky’s guacamole “The Velvet Glove” because unlike Alyse’s Mango Serrano Guacamole last week where the sweet hit your palate before the heat, the heat of the chipotle smacks you right in the mouth before kissing you with refreshing mango.
Take it away, Becky!
I made this combo up right after college. It was during the Great Mango Salsa Craze of ’05 and I was right at the forefront of my “make my own chipotle mayo because it has not yet caught on anywhere other than Cornell dining for some reason” phase. Kismet, I guess.
Thank you so much for the pastry blender tip by the way. You’re like my snack food spirit guide. [Editor’s Note: Flattery gets you everywhere around here.]
I included some pictures because I was bored and my dog was being cute and also because I really need a life.
Mango Chipotle Guacamole: A Hurricane Becky Guide
juice of 1 lime
3 cloves of garlic, crushed or minced
1 small red onion, chopped up really really small (nothing ruins my day quite like a giant bite of raw onion)
1 big ass mango, diced (2 small will do, in NY in winter you can’t be too picky)
3-5 chipotle peppers in adobo sauce, chopped (I like to scrape out the seeds, but you don’t have to if you like more heat)
salt to taste
some fresh cilantro works too but I couldn’t find any of decent quality (suburban Shop Rite, ew) and also sometimes think it makes the flavor a little too “busy”
Step 1- Play this song, since it will be stuck in your head and serve as your soundtrack anyway: New Year’s Eve by Mal Blum. [Editor’s note: Hey! Guacamole lyrics!]
Step 2- Slice, scoop and mash your avocados with your lime juice.
Step 3- Do not slice your finger down to the bone while doing step 2. (Note: if you fail step 3 like I did, bandage that sucker up real tight so as not to bleed into your guac.)
Step 4- Remind Chewy for the hundredth time that there’s nothing for her up here.
Step 5- Mix everything else in and add salt until it tastes good.
Step 6- Put the guac in an appropriately sized bowl. Make sure you don’t bleed into it.
Step 7- Serve it with delicious chips. (Hell yeah, blue corn.)
[Editor’s note: When I asked if could use frozen mango since I was having a hard time finding good ones in LA, this was her response.]
I’ve actually never used frozen mango…I always just buy extra mangos and salvage whatever parts are ripe until I have enough. But that’s because I’m a moron [Editor’s note: disagree] and didn’t know there was such a thing as frozen mango until just now. So I have no idea what frozen mango tastes like. But I trust your judgment!
I made mine with frozen mango, thawing for several hours and then giving a whirl in the salad spinner before chopping to get rid of any excess water in the fruit.
At first, we had just three chipotle peppers without seeds in the guacamole. Jeremy asked for more heat, so I put in a fourth one with seeds for more kick. Woo-doggy did it get hot once it had a chance to sit and open up a bit.
Gloriously hot and sweet. Thanks, Becky!
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.
- 6 avocados
- juice of 1 lime
- 3 cloves of garlic, crushed or minced
- 1 small red onion, chopped up really really small (nothing ruins my day quite like a giant bite of raw onion)
- 1 big ass mango, diced (2 small will do, in NY in winter you can't be too picky)
- 3-5 chipotle peppers in adobo sauce, chopped (I like to scrape out the seeds, but you don't have to if you like more heat)
- salt to taste
- some fresh cilantro works too but I couldn't find any of decent quality (suburban Shop Rite, ew) and also sometimes think it makes the flavor a little too "busy" (optional)
- Step 2- Slice, scoop and mash your avocados with your lime juice.
- Step 3- Do not slice your finger down to the bone while doing step 2. (Note: if you fail step 3 like I did, bandage that sucker up real tight so as not to bleed into your guac.)
- Step 4- Remind Chewy for the hundredth time that there's nothing for her up here.
- Step 5- Mix everything else in and add salt until it tastes good.
- Step 6- Put the guac in an appropriately sized bowl. Make sure you don't bleed into it.
- Step 7- Serve it with delicious chips (hell yeah, blue cor