I first learned to make guacamole at an all-inclusive resort in Mexico, where one of the activities was a cooking demonstration. Ever since, guacamole has been a regular party staple in our household. Who doesn’t like guacamole? Fresh and flavorful, guacamole is excellent all year round.
There’s room to play in making guacamole. Normally, I use a habañero pepper (about 1/2, deseeded), but you can also use serrano or jalapeño peppers, depending on your preference. Recently, we like using serrano peppers because they have a good balance of heat and flavor (David calls it “umami”). A few of my friends don’t like cilantro, in which case I’ll swap out cilantro for basil and make what I call “Mediterranean” guacamole. Although traditional guacamole uses yellow onions, sometimes I like to use red onions, which are sweeter. You can use heirloom tomatoes or cherry tomatoes or beefsteak tomatoes, depending of what looks best at the market. I like my guacamole crunchy, so you can definitely play with the ingredient ratios.
Here’s the basic mix as a guideline: