I’m not sure about you, but I am really picky with my guacamole. It can’t be too simple (just smashed avocado, lime and salt) but also can’t be too over the top (I have been served some with so much “chunks” of other things in it, you’re not sure what you’re having. To be frank, I want my guacamole to be smooth with a little crunch, not more like a salsa which seems to be the trend lately. I was thrilled when I picked up Gaby’s new cookbook and one of the first recipe was a SIMPLE guacamole recipe. Calling for only jalapeños, red onion, chives, avocado, salt, pepper, lime and lemon, I was sold. I have made some changes to the original recipe to make it fit my tastes a bit more, but the base of the recipe I owe to her! Make sure to check out her blog and pick up her book. You won’t regret it.
4 Ripe Avocados
2 Jalapeños (seeds included) finely chopped
1/3 Cup Red Onion (finely Chopped)
1.5 Tbsp Freshly Chopped Chives (You definitely want to use fresh opposed to freeze dried for this)
Juice of 1 Lemon
Juice of 1 Lime
1 Tbsp Aleppo Pepper (this is quite hot, if you don’t LOVE spicy, reduce to 1 Tsp)
Salt and Pepper to taste
- Cut the avocados, remove the seeds and remove the flesh into a large bowl. Add your salt, pepper, and juices and mash until smooth (I prefer my avocados smashed smooth so the other ingredients can lend a crunch but leave as chunky as you like). Tip: I use a mashed potato masher for this part
- Add in the Jalapeños, red onion, chives and Aleppo pepper and gently mix everything together (You don’t want to beat up your freshly added ingredients- folding these in gives you a bit of crunch in every bite instead).
- Serve with chips, smear on toast, or eat it with a spoon out of the bowl (guilty).
- Store the leftovers in an airtight container and use within 3 days.
If you liked this, feel free to tag me on Instagram at @JackDHarding and let me know your thoughts! Also, if you have any tips, tricks, or suggestions, feel free to leave them in the comments below.