Chipotle's is good, to be sure, but it doesn't hold a candle to Bush's. She uses lemon (and lot's of it... just like we always do in Texas), which gives it a brighter flavor. Her use of shallots instead of red onion lends it a milder flavor that let's the small amount of jalapeño and black pepper sing without being too spicy (though you can add more if that's the way you like it). And that all-important cilantro is more present while still not being offensive to those who find it has a soapy flavor (myself included). It just tastes fresh and bright, the perfect complement to heavy Mexican or Tex-Mex food.
Moreover, her recipe is flexible. Because she uses more avocados, you never have to worry that adding more of an ingredient or adding new ingredients, as I did, will make it more pico de gallo than guac. The only change I made is to add tomatoes, because that's the way I like it, but as you'll see, you can add just about anything you want.
Just make sure you choose the ripest avocados. The best way to check is to remove the stem end. If it's green, it's underripe. If it's black or dark brown, it's overripe. If it's a lovely yellow color, you're good to go.
In Texas, we use lemon in our guacamole. In Mexico and other parts of the U.S., lime is more common. Either is fine, but lemon has a brighter quality that really shows the difference between avocado and guacamole. Just make sure you roll it on the counter (use a little pressure, just not enough to smash it completely) before you cut it to make sure you get all that citrusy juice.
If you're out of shallots or can't find them, you can substitute red onion, but you should start with only 2 tablespoons (instead of the 3 you need for shallots) in case it's a strong one. The fresh jalapeños can be subbed with any pepper of your choosing, depending on the level of spice you can handle — even the pickled kind if you're in a pinch. I like chopping them quite small so it makes a more cohesive (less pico-like) dip.
If you want to use add-ins, make sure you don't use more than 1/2 cup total (so if you have two, use 1/4 cup max of each), or it will get too chunky. I'm a fan of tomatoes in mine, so that's what I used, but it's fine to use your favorite.
When cutting the tomatoes, you'll have better success with the flavor of your guac if you core them. Just cut off both ends and run a paring or other sharp knife between the flesh and the part with the seeds before cutting in half, then chopping.
The one thing you generally shouldn't do to this guacamole is add too many overly flavorful herbs and spices. Too many just kill that fresh avocado flavor and gives you fewer dipping options.
You can dip anything from chips and pita to veggies into your guacamole, or use it to amp up your favorite Mexican or Tex-Mex food, meat and poultry dishes or seafood.
Inspired by Laura Bush
If you make too much guacamole, store it in a glass container, and pour about 1/2 inch of water over it. The water will shut out the oxygen and prevent browning. When you're ready to serve, just carefully pour off the water. It won't affect the flavor of the guac, and it will stay just as fresh as the day you made it for several more days than usual.
Total time: About 30 minutes
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