“Everything in moderation. Except avocados. If you are lucky enough to have an avocado, eat the whole damn thing.”
After making guacamole from scratch over and over again, I’ve found a few secrets for making the very best guacamole at home and a secret ingredient that will take your guacamole to a whole other level. This recipe is inspired by one of my favorite Mexican restaurants in Los Angeles, Bar Ama. One of the waitresses there let me in on their secret ingredient.
Ripe avocados are essential to great guacamole. For the best guacamole, don’t over mash or puree the avocados. You want a chunky dip with some texture, not a completely smooth one. Although there are plenty of variations on this traditional Mexican favorite, I will never make guacamole a different way. I serve this guacamole with a basket of crispy tortilla chips and watch it disappear! This guacamole is also delicious when served as a condiment for your favorite Mexican dishes. You will guac everyone’s world!
2 celery stalks, trimmed
1/2 teaspoon chopped garlic
2 tablespoon water
Salt, to taste
4 ripe Hass avocados, pitted
1/4 cup fresh lime juice, or more as needed
2 teaspoon minced serrano chile
2 tablespoon minced fresh cilantro
In a food processor, combine the celery, garlic, water, and 1/2 teaspoon salt. Puree until smooth.
Cut the avocados in half, remove the pits and scoop the flesh into a large bowl.
Add the celery puree, the lime juice, serrano, cilantro, and 2 teaspoons salt.
Using a large fork or potato masher, mash the ingredients until they are thoroughly combined but the mixture is not completely smooth.
Taste and adjust the seasoning with more salt and lime juice. Serve immediately.