Can one ever have too many recipes for guacamole?
These types of things just aren’t possible. So, I invite you to try this simple guacamole recipe from the wonderful Rick Bayless. Because…well, he may kiiinda know a thing or two about good Mexican food.
It’s not a whole lot different than the kind I usually make, though I do typically add chopped tomato, and I sometimes opt to use red onion over white. He’s partial to serrano chile peppers, which I’ve since allowed him to turn me onto – I previously only thought to use jalapeno. Crumbled queso fresco tops it all off, which is never a bad thing – I did it here when I made my version of his guacamole bar – and he also offers sliced radish as an option, which I didn’t use, but I like the idea for texture.
Adapted from Rick Bayless
- 3 large garlic cloves, peeled
- 2 serranos chiles, stems removed
- 3 ripe Haas avocados
- 1 to 2 tablespoons chopped fresh cilantro
- 1 small white onion, finely chopped
- Kosher salt
- Juice of 1 lime
- Queso fresco, for garnish
Finely chop the garlic and green chiles, and scoop them into a bowl. One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started. Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher.
Add the herbs and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with cheese.
Serves 8 – 12 as a snack according to Rick, but I’m pretty sure Dan and I polished it off ourselves.