Consider just how rarely you make guacamole, especially relative to how easy it is. It's just mashing ripe avocados up in a bowl. With a fork. It barely qualifies as a recipe.
Yes, you do have to chop up an onion and some chile peppers, and squeeze a lime, and add some salt...
So it's a recipe. The point is more that its execution demands very little in the way of skills or effort.
This recipe uses only three avocados, which is a very manageable number of avocados to have on hand at all times. This isn't just about the Super Bowl. It's about year-round, homemade guacamole, made by you, in your kitchen, at least once a week.
Is it so hard to imagine? Are avocados hard to find anywhere in the U.S.? If avocados are readily available throughout the U.K., they must certainly be available in every store in America.
A few procedural notes. When it comes to sour cream in guacamole, pass. It'll just turn your guac soupy. All you want in there are fat lumps of avocado, nearly dry except for a couple of good squeezes of fresh lime juice.
Same with tomatoes. All they do is end up getting squishy. Besides, dicing tomatoes constitutes actual labor. Pass.
On the other hand, onions are crucial. If you skip them (again, chopping = work), you'll miss them. The crispness and pungency of fresh onions really make a difference.
As for what chiles to use, that's such a matter of personal taste that it would be arbitrary to specify serranos or jalapeños or habaneros or what-have-you. Guacamole is all about tasting the avocado in any case. All the chile needs to do is add a bit of heat to the background.
So use serranos as a first choice, or jalapeños, which are certainly the most mainstream chile peppers and also very good. It's up to you whether to use one or two. Serranos are hotter than jalapeños, and have a grassier flavor. If you have no idea, start with a single jalapeño, and taste. If it needs more, add another half a pepper and build it up to where it's just right. Conversely, if you already know you like more heat, go ahead and start with serranos.
- 3 avocados (ripe)
- 1/2 cup onion (white, chopped)
- 1-2 chili peppers (serrano or jalapeño peppers, finely chopped)
- 2 tbsp. lime juice
- Kosher salt to taste
- Halve the avocados, remove the seeds and scoop the flesh into a bowl. Mash it up lightly with a fork or potato masher.
- Stir in the onion, chiles, and lime juice, then season to taste with Kosher salt and serve right away.
Note: If you're not serving it right away, squeeze additional lime juice on the top and cover with plastic wrap pushed down onto the surface of the guac to seal it off from oxygen as much as possible and hold it in the fridge until you're ready.
This will help prevent it from turning brown. But ideally, serve it right away.