Serious Eats: Talk
Is great guacamole made by simply tossing together a few fresh ingredients in a bowl or is there a method to achieving optimum flavor? I believe in the latter. So often, I see lazy guacamole recipes that claim to be the best just because they outshine store-bought versions or incorporate unnecessary cumin or garlic in the mix. Great guacamole is very simple. It's vegetable-focused, not spice-focused. The trick to optimum flavor is in both the method and the preparation of the ingredients. Before I explain how I make it, what's your method? How do you serve it? The more detail, the better.
I believe the best guacamole is made from the following ingredients:
Hass Avocados - The creamy texture of this variety is perfect for guacamole.
White Onion - Less harsh than red onion, yet less sweet and more complex than yellow onion. White onion is the most commonly used onion in Mexico.
Lime Juice - Freshly squeezed lime juice adds freshness and flavor that other acids lack. It also helps to deter oxidation of the avocados.
Fine Sea Salt - Not as salty and harsh on the palate as table salt and incorporates better than kosher salt.
Cilantro - Fresh cilantro leaves add to the complexity of guacamole while helping to tame some of the capsaicin in the chile.
Chiles, i.e. Jalapeno/Serrano/Habanero - If minced extremely fine and added in small amounts, you can optimize the heat level in guacamole by using virtually any fresh, spicy chile. I use orange habanero because it adds a level of fruitiness. Despite what people think, a small amount of finely minced habanero in guacamole is not unbearable for even those who are very sensitive to heat.
Plum Tomato - Plum tomatoes have less water content and more flesh relative to their size when compared to most tomatoes. Because chopped tomato is usually added in small amounts, a large one is not needed.