This past week has been one of SF foodie-heaven for me, as I’ve tried to squeeze in every last opportunity to eat some of my favorite California treats.
The clear winner on the list of Foods I’ll Miss? Avocados, hands down.
If I could have these dream fruits for every meal, I would – so I’m always on the lookout for new ways to incorporate them into what I’m eating. I first developed this guac recipe in college, which is where I made the discovery of my super secret key ingredient.
Super secret until now, anyway.
Guacamole is all about getting fresh and delicious ingredients, so be sure to grab ripe avos and a firm (not watery) tomato.
One tip to get perfectly ripe avocados is to “pop the top”: flip the stem off, and take a quick peek at the color of the avocado inside. If it’s green, you’re in for a good time. If it’s started to speckle brown, grab a new one.
Go ahead and start by cutting up your avocados and tomato.
Funny story about this post:
I had already packed up my entire life (including my kitchen items) when I decided to make guacamole.
Have you ever tried to cut up a tomato with a butter knife?
Because I have.
Listen, as far as I’m concerned: where there’s a will, there’s a way. And when avocados are involved, I will.
Next, go ahead and dice your garlic cloves and half onion.*
Toss everything into a bowl, and squeeze the juice from one whole lime into the mix.
If you want to add cilantro, feel free to add that now, too.
And now it’s time for the secret ingredient….
Chili garlic sauce!
You can pick it up in just about any grocery store in the Asian foods section, or snag it off of Amazon if you’re so inclined.
Seriously, it’s SO good, and it adds the perfect kicky tang to any recipe, including guac. Go ahead and add teaspoons to taste – I like mine with a bit of a bite, so I usually go with about 3-4 tsp.
Do a quick taste test. Want more chili sauce or salt? You go right ahead.
Serve immediately, and enjoy liberally. Avocados are a fruit, after all.
- 2 avocados
- 1/2 red onion
- 1 tomato (I usually go for Roma, but snag a firm smaller heirloom if they’re in season!)
- 2-3 cloves garlic
- 1 lime
- 1-4 tsp Chili Garlic Sauce
- Sea salt, to taste (likely 1/2- 1 1/2 tsp)
- Freshly ground black pepper, to taste
- Optional: 1/4 c Cilantro, finely chopped
- In a medium sized mixing bowl, start by mashing two whole avocados with a fork.
- Dice your onion, tomato, and garlic cloves, and add to bowl.
- Optional: If adding cilantro, chop finely and add to bowl.
- Squeeze in the juice from one lime.
- Begin mashing and mixing all ingredients – it’ll make it easier to tell how much salt and sauce you want to add when you’re taste-testing.
- Add chili garlic sauce to taste. It’s fairly mild, but start with 1 tsp and work your way up to be sure. Mix liberally after each addition.
- Salt and pepper to taste. I usually salt liberally, and then add just a few cracks of fresh pepper.
- Mix up again, and serve to enjoy!