Guacamole 1: "Best Guacamole You Will Ever Have"

We have at least three different ways of making Guacamole. We were first exposed to this particular Guacamole when attending a tequila tasting dinner hosted by Kahn's, a local adult beverage superstore. The Guacamole had rich and complex flavor and was completely green and silky smooth. It was missing the common addition of chunks of tomato. The taste was limey but we were assured that it came from tomatillos, not citrus. The key to the flavor apparently was to roast all of the peppers and tomatillos before adding them to the avocado.

We filed this fact away for future reference agreeing to try it the next time we had a craving for guacamole (which is quite frequently). However, before we had the chance to try our own version, I stumbled across the recipe from the mouth of the chef himself, in our local newspaper. You see, someone else at the dinner had loved the guacamole, gotten the recipe, and sent it into the newspaper. And there it was printed, a blurb about the chef, and the dinner, and a recipe titled 'Best Guacamole You Will Ever Have'.

We have made this version of Guacamole several times. It is the most complicated version we make, but also amazingly delicious. I won't say it is the 'Best Guacamole You Will Ever Have' because I have learned which Guacamole is preferred is very mood dependent. This Guacamole does have the benefit of keeping very well, better than those that use lime or salsa to help keep the avocado fresh. It does not go off color, get a funny texture, or lose the freshness of its flavor when made in advance. Which, if your making dip for a party, or a Tequila tasting dinner, is a huge advantage.

Best Guacamole You Will Ever Have

4 tomatillos, peeled and washed
2 peeled cloves of garlic (or more!)
3 to 5 Serrano peppers
2 tablespoons water
3 avacados
1 onion, diced
1 cup cilantro, chopped
~2 Tablespoons water
Salt and Pepper to taste


I have written about tomatillos before, but I have recently discovered these very versatile and very tasty tomato relatives. You can find them in most produce sections next to the tomatoes and avocados. They come with a husk on them that needs to be removed. They will be sticky but a wash in some warm water and a little bit of dish soap will help. They have a light citrus flavor and can help to thicken up sauces.

For the peppers, I do not always use serranos. They are good but can be difficult to find, at least in Indianapolis. A combination of fresh jalapenos and pablanos also works well. Adjust the number of peppers to how spicy you want your dish. I have added dried cayenne peppers to give it a little extra kick.

Take your tomatillos, choice of peppers, and peeled garlics and place them in a pan. Put your oven on broil and the oven rack in the top third of the oven. Put your pan in the oven and keep an eye on it. The skins of the vegetables will start to turn brown, dry out, and finally blacken. Rotate the vegetables with tongs and try to get all sides roasted and blackened.

Once the veggies are roasted place them all in a food processor or blender and add about 2 tablespoons of water (you may need more if using a blender). Blend or process until combined. I like mine smooth, but if you prefer more pepper chunks then blend accordingly.

Dice your onion and cilantro. The cilantro can be to taste. I think 1 cup is spot on, but if really like, or do not like cilantro then increase or decrease as desired.

De-pit avocados and spoon out flesh into a bowl. Add the blended or processed mixture to the bowl and use a fork to combine. Mash the pieces of avocado with the tines of the fork and mix until smooth. Mix in the onion and cilantro and season with salt and pepper. Adding enough salt is critical to drawing out all of the complex flavors in the dish, so do not be too shy. Usually I add around 2 teaspoons of salt to this dish.

This guacamole can be served immediately, or refrigerated. It may seem somewhat runny if served immediately. However, there is a pectin like substance in tomatillos that will thicken it up if it is allowed to sit and chill for a bit.

At some point I will write about the other guacamole variations that commonly make appearances in my kitchen. This one is great for parties. As we eat guacamole for a quick no cook dinner this recipe does not get made as often as other options. However, it is delicious and worthy of the title of the "Best Guacamole You Will Ever Have".