At practically every event I host, guacamole always makes an appearance on the menu – just ask anyone familiar with my gatherings. It’s a simple dish to prepare, universally adored, and if I may say so myself, I whip up a rather impressive batch of guacamole.
I prefer my guacamole to have a bold flavor profile. I don’t hold back on the salt and lime juice because the key to any good guacamole lies in adequate seasoning. In terms of heat, I used to exclusively use fresh jalapeños. I’d finely chop about half a pepper to enhance the existing flavors without overshadowing them.
As with many culinary breakthroughs, I stumbled upon the secret to perfecting my preferred guacamole entirely by chance. Upon reaching for the jalapeño I had set aside for my guac, I discovered it had spoiled. After a quick survey of my fridge’s contents, I opted for a jar of pickled jalapeños, believing it to be the next best alternative. Little did I know that incorporating chopped pickled jalapeños into guacamole would yield outstanding results – a decision I’ve never regretted.
Pickled jalapeños not only contribute a subtle spiciness but, being brined in vinegar and salt, they elevate the other flavors in the guacamole. I also introduce a dash of the jalapeño pickle brine. The brine’s acidity counterbalances the creamy avocado, enhances the overall taste, and helps prevent discoloration.
If you’re intrigued to give this twist a shot, ensure that the pickled jalapeños you select are free of added sugars. I find the sweetness can be a bit jarring in this context.
Aside from incorporating my secret ingredient, here are my top tips for crafting exceptional guacamole:
1. **Plan Ahead:** Avoid the frustration of attempting to make guacamole with rock-hard avocados by purchasing them in advance to allow for ripening.
2. **Season Thoughtfully:** Prior to mashing, I season my avocados with salt, lime, and pickled jalapeños. I believe the salt and acidity help to soften the avocado and ensure even distribution of the seasoning.
3. **Mellow the Onion:** I include yellow onion in my guacamole, allowing it to sit briefly with lime juice or pickle brine before blending it in. This technique helps to mitigate the pungency of raw onion.
4. **Seed-Free Tomatoes:** Opt for vine-ripened tomatoes for their superior texture and flavor in guacamole. Remember to deseed them thoroughly to prevent premature spoilage.
5. **Maintain Freshness:** When preparing guacamole in advance, I’ve found that applying a thin layer of olive oil to the entire surface helps prevent browning. The spray olive oil from Trader Joe’s works wonderfully for this purpose. Seal the guacamole with plastic wrap pressed directly onto the surface before refriger
