How to make the best guacamole dip

What makes guacamole dip so incredible? Perhaps it’s the creamy texture of a ripe avocado, or the subtle hint of heat from the hot peppers. If you are an avocado fanatic, then this dip is your all time favorite. However, to exceed the average marks of a good dip to a great dip, there are a few things to keep in mind.  As for all recipes and dishes that are made from scratch, they should begin with great ingredients.  Understanding how to pick the ripest fruits and knowing how to handle them is a vital element when creating fresh dishes. Guacamole dip is no exception to this general rule of cooking.

A great tip when choosing avocados for your dip is to feel the tip of the fruit right next to the stem. You want a semi-firm flesh with  the outer peel being a dark forest green. If the flesh is too soft, then you will discover after slicing the avocado open that it’s flesh is spotted brown and in turn will produce an off color dip. The next main attraction to making guacamole dip is the tomatoes. Now the best tomato will come fresh from the vine, and when shopping in your supermarket you should use your touch and smell to pick the most flavorful ones.  Even in the winter months a ripe and flavorful tomato can be found, but it is important to look at all the varieties in the store.  The most common varieties that are found in the supermarket are romas, on the vine, and packaged cherry or grape tomatoes. 

If you cannot find a roma or on the vine variety that is substantial, there are a few alternatives to implement instead. Heading down the Mexican aisle of your supermarket, look for a small can, about 6 oz., of a fresh salsa mix. Choose one that is made with whole ingredients and no additives. It’s best to use a canned salsa that is similar to the ingredients that are in a recipe for guacamole dip, such as onions, tomatoes, lime juice, cilantro, and salt. 

You may prefer your guacamole dip to be on the chunky side, but if you like a more smoother consistency then mash the avocados to your liking. Adding some fresh pineapple will make it a memorable mark for anyone who  tries the dip and the added acidity from the fruit helps the dip from turning brown. You can also make your own chips for the dip.

Best guacamole dip

Serves 6 as an appetizer

Note that the ingredients with weight quantities are the most consistent way to produce a well-rounded dip. Not all tomatoes, onions, or other ingredients are equal in size.

6 each avocados, ripe
12 oz. tomatoes, seeded and small diced
8 oz. red onion, small diced
8 oz. fresh pineapple, small chop
1 bunch fresh cilantro, washed and roughly chopped, stems included
1 each jalapeno, seeded and diced
1 each scotch bonnet pepper, seeded and diced
4 each garlic cloves, minced
2 limes
1 1/2 Tbs. extra virgin olive oil, good quality
3 tsp. ground coriander
3 tsp. ground cumin
Salt and pepper, to taste
Splash of light beer, the secret ingredient.

Quick tip: To speed up the process, gather all the ingredients beforehand, if the recipe calls for any dicing, slicing, chopping, then this should be done first.  The instructions for this recipe are written with this tip in mind.

1.) Halve avocados, remove pit, and squeeze the flesh into a large mixing bowl.
2.) Using a fork or potato masher, roughly mash the avocados to your desired consistency.
3.) Add tomatoes through garlic, stir to combine.
4.) Halve one lime and squeeze over mixture.
5.) Add olive oil, spices, and season with salt and pepper.
6.) Add about 2 Tbs of the light beer, stirring to combine.
7.) Put the dip into a serving bowl and squeeze the other lime over the top to preserve the color. 
8.) Stir the dip prior to serving and check one last time for salt and pepper.

If fresh tomatoes are not available, then substitute a 6 oz. can of canned Mexican salsa and omit the lime juice. This recipe is perfect for the summer months and for an added element of flavor toss the pineapple with a little granulated sugar and throw it on the grill before chopping. This adds a smoky, sweet complex undertone of flavor to the dip and creates a beautiful color along with the vibrant green of the avocado. Another great dipping tool besides tortilla chips is using plantains. To do this, simply peel and thinly slice length-wise and fry in a little canola oil.