There is an on-going debate in our house over the best way to make guacamole – chunky or creamy. I had been favoring chunky style myself, until my cousin made a big batch of creamy guacamole for us. It totally swayed me. The great thing is either way, it remains the easiest recipe because you tailor it as you want, all with good results. Avocado, parsley or cilantro, tomatoes, red onion, hot pepper, (I sometimes add mango cubes – they add a touch of sweetness), lime or lemon juice, salt and pepper. That’s it.
Few ingredients, but so good. I usually use parsley instead of cilantro because I always have that on hand, but I love it with traditional cilantro, too.
Put the lemon or lime juice into the bowl first, then add avocado. This will prevent the avocado from browning. Then add the other ingredients and mix together.
For creamy guacamole, use a whisk and cream together avocado with the lemon or lime juice before adding the other ingredients.
A nice compromise is to whip the avocado, then add some additional avocado cubes at the end.