Recipe: Cinco de Mayo Guacamole

Here’s the unvarnished truth about store-bought guacamole: it’s the Worst. (So bad it merits a capital W.)

Like margarine or Velveeta, pre-fab guac is an inferior imitation of the real thing. It’s not worth your money. It’s not even worth sacrificing a single tortilla chip. If there were commandments associated with Cinco de Mayo, next week’s celebration of Mexican heritage and pride, the first would undoubtedly be:

Thou shalt not purchase store-bought guacamole. Because it’s the Worst.

OK. Now that we’ve established that fact, let’s talk about how to prepare the genuine article.

Guacamole is one of those recipes where simplicity beats complexity every time. (My favorite kind of recipe.) Reason being that avocados have a delicious yet extremely subtle flavor (yes, subtlety can be extreme) that can be easily overwhelmed by other ingredients. So it’s best show some restraint when preparing this crowd-pleasing dip. If you want to get fancy, serve it in a cool molcajete bowl and garnish it with sliced radish and queso fresco. (h/t Rick Bayless)

Ingredients
3 ripe Hass avocados
2 garlic cloves, peeled
1/2 medium onion, finely chopped
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
1 serrano pepper, seeded and minced
½ teaspoon kosher salt

Directions
Combine salt, lime juice, cilantro, and diced garlic, onion and pepper in a bowl. Halve and pit the avocados and scoop out the insides into bowl. Mash with a fork until the ingredients are blended, leaving the avocado slightly chunky.

Parting Tips
Do: Buy your avocados with enough time to let them ripen.
Don’t: Include tomatoes. This time of year they’re mealy and tasteless.
See also: Kitchen Tricks: How to Cut and Save an Avocado [Video]