Avocados never had it so good. This guacamole is a dream come true. Trust me.
Chocolate Souffle, Easy Peasy Minestrone, Duck Lasagna, my mother’s secret cheesecake recipe. I love to cook. So believe me when I say this.
This is IT when it comes to guacamole.
Not only has it been a major hit in my home, but it has also gotten rave reviews around the world. It has practically become world famous because our son Matthew loved it and made this recipe everywhere he’s ever lived – from Santa Cruz to San Francisco – from Tokyo to Italy – and back to the states in New York City.
He moved frequently for a number of years, studying and working around the US, Asia and Europe. Matthew threw great parties and called me from all over the world for the recipe. I would read it to him. He’d write it down, and then lose it, move, call me, lose it, move, call me… somehow it would always disappear and I would give it to him again. A few years of this and I could recite it in my sleep.
I wanted to send him the cookbook with the recipe, but he didn’t want the extra weight in his suitcase because he moved so often. Still, Matthew loved his guacamole and after he moved to Italy, he called to tell me that Apple had come out with its iSight camera. He placed his computer on top of a chair and then placed the chair on top of the table in his kitchen. I could now supervise every step of his guacamole preparation. It was hilarious.
Our son was making my version of Diane Rossen Worthington’s recipe from The Cuisine of California and getting international raves for it. I’ve tasted a lot of guacamole, but hands down, this is it. This is your guacamole for life.
WORLD FAMOUS GUACAMOLE
- 1 Jalapeño chili
- 2 very ripe medium avocados, coarsely chopped
- 1-1/2 tablespoons of lemon juice
- 2 tablespoons of finely chopped red onion
- 1/4 teaspoon of ground cumin
- start with 1/2 teaspoon of table salt and then add another 1/4 to 1/2 teaspoon.
- 2 medium tomatoes chopped. I usually scoop the seeds out with my fingers so there’s less liquid in the dip.
- 2 teaspoons of chopped cilantro if you like it. My husband doesn’t so I don’t.
Put on gloves and slice the chili in half. Jalapeños can burn your skin, so always wear rubber gloves when prepping them and be sure to wash the working surface and the knife after using. Using a sharp knife scoop out the white seeds and membrane. That’s where the heat is. Reserve the other half if you need to make the guacamole hotter. Finely chop the chilli and add it to a bowl. Add the lemon juice, onion, cumin and salt to the bowl. Start with 1/2 teaspoon of salt and take a few tastes so you get the true flavor. Gently mix in the tomatoes and avocados.
Now is the time to test the seasonings. Do you need more heat? More salt? Take several tastes if you need to. Whatever it takes for you to figure out the perfect mix of flavors. Once you find them you’re set. Trust me – you’ll never eat guacamole any other way again.
Tuesday 3rd of November 2015
That is precisely the way I have made mine for years except I use lime instead of lemon juice - even better
Tuesday 3rd of November 2015
I'll have to try it with lime juice when nobody is looking. I don't know how my family will feel about me changing the recipe. :-)