February 5, 2024
Shop Molcajete
The Base
From where we stand, the most important thing is creating a base of flavor by grinding aromatics (onion, cilantro, and chile) into a paste to infuse the whole dip with flavor. Of course, you can do without this step: it just won't have quite the same wow factor. We like fresh jalapeño for the chile, but roasted habanero or serrano adds nice depth of flavor. Reduce the heat level by removing the seeds from your chile (or increase it by adding more). Some folks swear by a clove of garlic at this stage. Done in the right balance, you don't get garlic flavor, just an unnameable extra boost.
Mix Ins
Reserve some of the diced onion and cilantro to mix in at the end if you a little more texture. Other optional mix-ins: diced tomatoes, diced mango, or the highly controversial green peas (to each their own!). For a Oaxacan twist, add extra herbs like cepiche or cilantro criollo.
Seasoning
This part is not optional: add lime juice and salt until it tastes really good.
Garnishes
Pomegranate seeds look pretty. Chapulines add that good crunch. Some like crumbled queso fresco, making it practically a complete meal.
To Serve
Dig in with chicharrones, jicama, or some good old fashioned totopos (freshly fried, if you're feeling fancy). Did we miss anything?
Make It Your Own
There really is no one recipe for guacamole: we think of it as a choose-your-own adventure dish.The Base
From where we stand, the most important thing is creating a base of flavor by grinding aromatics (onion, cilantro, and chile) into a paste to infuse the whole dip with flavor. Of course, you can do without this step: it just won't have quite the same wow factor. We like fresh jalapeño for the chile, but roasted habanero or serrano adds nice depth of flavor. Reduce the heat level by removing the seeds from your chile (or increase it by adding more). Some folks swear by a clove of garlic at this stage. Done in the right balance, you don't get garlic flavor, just an unnameable extra boost.
Mix Ins
Reserve some of the diced onion and cilantro to mix in at the end if you a little more texture. Other optional mix-ins: diced tomatoes, diced mango, or the highly controversial green peas (to each their own!). For a Oaxacan twist, add extra herbs like cepiche or cilantro criollo.
Seasoning
This part is not optional: add lime juice and salt until it tastes really good.
Garnishes
Pomegranate seeds look pretty. Chapulines add that good crunch. Some like crumbled queso fresco, making it practically a complete meal.
To Serve
Dig in with chicharrones, jicama, or some good old fashioned totopos (freshly fried, if you're feeling fancy). Did we miss anything?
2 comments
Hi Adele! We’d recommend checking your local Mexican/Hispanic grocery store for serranos, since they tend to carry hotter varieties. And if you want some extra heat, frying up a few dried chiles de árbol in oil and adding them into your salsa adds a really beautiful spicy kick.
Thanks for the info. We cannot find any normal hot serranos anymore and of course jalapeños stopped being remotely hot a couple years ago. Do you people know if anyone is growing old fashioned hot serranos anywhere in the US or Mexico? Love habaneros but need green heat too!
Thanks, Adele