I went down a rabbit trail a few months ago while trying to sort out the differences among dips, spreads and condiments. Which led me to guacamole. Like Rome, it seems all roads lead to guacamole. And Knock-out Guacamole leads to my happy place. It’s a condiment. It’s a dip. It’s a spread.… It’s delicious!Jump to Recipe
Guacamole has been in my life for as long as I can remember. In southeast Texas, where much of my extended family lived while I grew up elsewhere, guacamole was the extra for that red hot salsa found in Tex Mex cuisine. When I attended college at University of Florida, a great ”guac” was to be had at campus favorite Burrito Brothers. And when I went out on my own, homemade guac eventually became a staple in my home.
If you’ve ever eaten at a Mexican restaurant that features table-side preparation of guacamole, you know there’s something special about fresh-made guacamole. When I bought a molcajete (a Mexican mortar and pestle), I brought that same table-side prep and freshness home. It’s a dish we often make, because … well, lots of healthy reasons but really, because guacamole! We often serve guacamole as a dip, spread or condiment—sometimes all three in the same meal.
I don’t usually measure items out when I make guacamole, and I tend to just throw together whatever is on my mind in the family of guacamole possibilities. But Knock-Out guacamole is my go-to for a tasty guacamole. In fact, after substituting Serrano for jalapeño, I don’t feel much like experimenting with guacamole.
Grind or Blend with Quality Ingredients
It’s fresh and flavorful … and you don’t have to hand grind with a molcajete—a blender will do the trick. If you want to serve a larger crowd, simply double (or triple) the recipe. You can knock it out fairly quickly and it’s a knock-out on the table, too.
If you don’t have fresh ingredients, go with dry, but I highly recommend high quality, fresh ingredients for knock-out flavor. A canned tomato paste works fine, but a premium paste takes it up a level. If you don’t like spicy so much, you can use a less spicy pepper than Serrano. If you like spicy but can’t get Serrano, you can sub a 1/2 seeded jalapeño, but I prefer the flavor of Serrano over jalapeño in this guacamole. Fresh lemon and lime juice make a huge difference in flavor.
About Knockout Guacamole
Knock-out Guacamole is vegetarian, and you can omit the salt for a low sodium version. And while it’s fairly high fat, it’s a good fat, so you don’t have to feel so guilty when you indulge. It’s also gluten free.
If you use a molcajete (aka mortar and pestle), work ingredients from dry to wet. I like to serve it in my molcajete, but it can also be transferred to another bowl.
If you have leftovers, completely cover the surface of the guac with plastic wrap. If you can eliminate the guac from contacting air, it will keep that fresh, green appearance.
Serve this with any Mexican dish, as part of a heavy hors d’ouvres offering, or as a snack with tortilla chips. Looking for dishes to go with it? Try fish tacos with cabbage slaw, chocolate (made with beef) or chicken enchiladas, and Mexican rice.
If you want to keep it healthy, bell pepper spears or triangles are amazing with guacamole. It’s a great condiment for sandwiches or topped on salads. No matter how I serve it, my favorite part is that first taste … it’s like going home and going on an adventure all at once.
“I suppose there are people who can pass up free guacamole, but they’re either allergic to avocado or too joyless to live.”—Frank Bruni
- blender or molcajete
- ½ onion
- 2 cloves garlic
- ¼ Serrano pepper
- 1 sweet basil leaf substitute ¼ tsp dried sweet basil
- 2 tsp fresh cilantro substitute 1 tsp dried cilantro
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp lemon juice
- 1 TBSP lime juice
- 1 TBSP tomato paste
- 2 avocados
- Mash ingredients in molcajete or blender. In molcajete, work ingredients from dry to wet. Follow blender instruction for ingredient order. Serve immediately or refrigerate.