I’ve been making this guacamole for at least a decade. I essentially learned it from watching table side preparation at a variety of Mexican restaurants in Chicago while in law school at Northwestern. The title “Rockin Guac!” comes from a time in my life when a lot more things were rockin’, and I could still sleep in most Saturday and Sunday mornings. Oh, those were the days….
This guac is certainly a crowd pleaser. It’s a rare event where the guacamole bowl isn’t scraped nearly dry. If you love guacamole, it may be worth your while to invest in a guacamole bowl because the ability to use the little pestle to ground the juices and guts out of the jalepenos and garlic makes a difference. Alternatively, you might try using a food processor with half of the avocado to get the same effect.
This is probably such a simple thing to say, but the key to a good guacamole is to use very fresh ingredients and ripe avocados. I’ve made the mistake of using a not quite ripe avocado in the past, and no amount of salt can save it from the trash. I’m also a purist when it comes to guacamole. No mayonnaise for me. No cheese, corn or seafood thrown in. I also use green onions, not red because I am allergic to red onions. If you are a red onion lover, then that might be a good substitution here. But try it with green onions first, which are much milder, and see whether you like it.
- 1-2 jalepeno (minced and deseeded) [Depends on size, spice and crowd's tastes]
- 3 garlic cloves minced
- 3 large avocados
- 2 tbsp chopped cilantro
- 2 green onions chopped (white and green parts)
- 2 plum or campari tomatoes chopped
- Juice of one lime
- sea salt and fresh ground pepper to taste
- Mince jalepeno and garlic and use a mortar and pestle or muddle to release the juices.
- Half the avocados and scoop insides into the bowl and mix with jalepeno and garlic so that the avocado has a creamy consistency.
- Add cilantro, green onions and tomatos and stir into the avocado.
- Squeeze the juice of one lime and salt and pepper to taste.
- Serve preferably with blue corn chips.