The time has come for me to finally share my guacamole recipe! I’ve only shared salsas in the past, but I take a lot of pride in how I create my guacamole.
I grew up with diced tomatoes in my guacamole, but over the past year I have started moving away from using them in my dish. I have a few friends who have a nightshade allergy, which tomatoes are a food they need to avoid. I’m glad they can now enjoy this new version of my guacamole, which I honestly think tastes even better without tomatoes!
In place of tomatoes, I have started adding more roasted chiles like Anaheims and poblanos. Herbs are also a great way to add more flavor to your guacamole, including what I consider the Holy Trinity of Mexican Herbs…Epazote, Hoja Santa, and Mexican Oregano.
Epazote is an herb that originates from Southern Mexico, possessing a strong aromatic taste. Think of it like oregano, but much stronger. I’m currently growing epazote as well as cilantro in my herb garden.
Hoja Santa is Spanish for “Sacred Leaf” and also known as Mexican Pepperleaf. It is native to Mexico and South America, but can be found at your local carniceria.
To top off the guacamole, sprinkle some queso cotija to give it a sharp and salty taste. Think of queso cotija as the Mexican version of parmesan cheese. Once you’ve tried it you’ll end up using it with everything!
Another great tip for keeping guacamole fresh is to place one of the avocado pits in the center of the dish. Also try adding a layer of lime juice to the top of the salsa. The acid from the lime juice works as a barrier to temporarily prevent oxygen from reaching the avocados’ enzymes.
3 medium avocados
½ white onion, diced
1 Anaheim chile, roasted & diced
1 poblano chile, roasted & diced
3 garlic cloves, minced
1 tsp dried Mexican Oregano
1 fresh epazote leaf (or 1 tsp of dried epazote)
1 tsp of dried hoja santa
1 tbsp cilantro, diced
1 tsp salt
½ tsp pepper
¼ tsp queso cotija
First, add the salt to the bottom of your molcajete or bowl before placing the other ingredients in it.
Then, roast the chiles over medium heat on the comal for 5-10 minutes, until moderately charred. Transfer the roasted chiles to a ziploc bag, sealing tightly for 20 minutes to let the chiles sweat. Once completed, take the chiles out of the bag and remove stems and charred skin from the chiles. Then slice the chiles into small bite-sized pieces and transfer to a bowl or molcajete.
Next, slice the onion into small bite-sized pieces and mince the garlic before placing in the bowl. Cut open the avocados removing the skin and pits (***keep one pit for the end of the recipe***) and place the rest of the avocado in the bowl. Slice a lime in half, using one of the halves to squeeze over the ingredients in the bowl. Save the other half for later. Start smashing the ingredients in the bowl until well combined.
Cut up the epazote and cilantro leaves into small pieces. Add them as well as the other herbs and spices, mixing into the guacamole. Take the one avocado pit and place in the middle to keep the guacamole from spoiling. Next, squeeze the other half of lime juice over the bowl and sprinkle the queso cotija before serving.