This has been a guacamole summer for me so far. I never really made the stuff much before, but since May, I’ve been whipping up a batch about once a week. I’ve found that salty corn tortilla chips, a beer, and a generous bowl of guacamole is a very pleasant way to wind down a day. Especially when the creamy guacamole is loaded with a spectrum of fresh flavors and just enough heat.
Though red onion is more common in guacamole than shallots, I like the mild sweetness that shallots contribute to the mix of flavors. But, of course, feel free to use a tablespoon of minced red onion if you like prefer.
If I don’t have fresh jalapenos on-hand or if I just want a deeper, slightly smoky guacamole, I use a dab of chipotle in adobo sauce. You can buy a small can of it and, after opening it, store it in a jar in the fridge until you need it again.
Makes about 2 cups
Preparation time: 10 minutes
2 medium ripe and tender hass avocados
1 small jalapeno pepper, seeded, pith removed, and minced
1 small tomatillo, minced
1 small shallot, minced
1 clove garlic, passed through garlic press, or mashed well with the salt
2 tablespoons minced fresh cilantro leaves
Juice of up to 1 lime
¾ to 1 teaspoon Kosher salt, to taste
- Scoop the avocado flesh into a mixing bowl along with the pepper, tomatillo, shallot, garlic, and cilantro. Add the juice from about half the lemon and ½ teaspoon or so of the salt.
- Using an electric hand mixer, working up to high speed, blend the ingredients together until creamy. If you like a chunky guacamole, use a potato masher instead, or use the electric hand mixer just until you reach the consistency you like. If you want a very silky guacamole, use an immersion blender.
- Taste and season with additional lime juice and salt as desired.