There are as many guacamole recipes as there are avocados. Every batch is invariably different. Personally, I start with three or four dead ripe avocados, a finely chopped shallot, the finely chopped leaves of about half a bunch of cilantro, a big pinch of salt and the juice of 1 or 2 limes, mashed together with a pastry fork until mostly smooth.
A quick search of this site (using the box in upper right corner) found a previous discussion that may help you
My "recipe" is minimal - 1 avocado mashed, 1/2 tsp. minced garlic, juice from half a small lime, dash of salt. I don't like chunks of anything in my guac.
A local shop makes a guacamole hummus (i.e., mixed with blended cooked garbanzo beans) that's smooth, moderately thick consistency and very tasty.
I like it all kinds of ways, because I love avocado!
As a dip for shrimp or with chips, I like it really smooth with a little bit of mayo for extra fat and with extra heat from a red chili powder. Lime and garlic.
Adding Sazon goya and mayo or sour cream/Mexican crema makes a nice guac dip for chips as well.
As a topping/side, I like it chunkier with serrano and onion or sometimes with pico de gallo and/or sour cream mixed in.
I rarely have a "plain or traditional guac". I prefer slices of avocado with a squeeze of lime instead.
I mash the avocados with a potato masher. Add garlic that I've turned into a paste with the side of my chef's knife, a small amount of very finely minced onion that I soaked in ice water, fresh lime juice, minced cilantro and generous amount if salt. Snipped chives from the garden.
No tomatoes, mayo or sour cream
To me onion, cilantro, and serrano (preferably) or jalapeño are essential. In Mexico they're commonly ground in a molcajete, so if you have a mortar and pestle use it. Otherwise mince finely, sprinkle with salt, and mash into a paste as well as you can with the edge of your knife.
I prefer criollo avocados to Hass when I can get them.
Mix paste in while mashing the avocados, being sure to leave some texture. Optionally mix in chopped tomato at the end.
I never add lime juice. If you have quality avocados at the peak of ripeness it only masks the fine subtleties of their flavor.
re: Soul Vole
the lime juice also keeps the avocado from oxidizing and turning brown instantly.
put the zest of a lime and its juice in a bowl. dissolve some salt in there. toss in mashed avocado and some chopped cilantro. sometimes chopped scallions or jalapeno. that's it.
i use a potato masher too, preferring it a bit chunky.
Kenji Lopez-Alt at Serious Eats says that in his tests the amount of lime juice needed to stop enzymatic browning made the guacamole unpalatable, and that smaller amounts actually increased the browning:
(And I think it was in On Food and Cooking that Harold McGee debunked the avocado pit notion.)
The solution is to mash the avocados right before serving or press plastic down on the surface to keep the oxygen out.
I really highly recommend trying guacamole without lime juice. I first had guacamole that way in Mexico City and it was sublime. It changed my concept of what guacamole could be.
re: Soul Vole
Interesting....I have never made guac without lime juice. I use just fork mashed avocado, lime, and salt. I abandoned other additives like onion and tomato and spices years ago; less is better. I keep a bottle of hot sauce for splashing on the top of the finished guac. I'll try your version sometime, but I'll have a lime nearby just in case. I never have concerns about storage or browning, I only make what will be eaten during the next 15 minutes.
2 perfectly ripe avocados
2 tbsp. of finely minced white onion
1 tsp of finely minced garlic
small handful of cilantro leaves, chopped
fleur de sel
Mash loosely with a potato masher. Stir in onion and garlic and cilantro. Cut lime in half, squeeze juice. Stir in. Taste - add more lime in necessary. Season generously with salt.
2 each Hass avocados that feel like they might be overripe. Cut them in half and remove the pit. Drag the tines of a fork lengthwise down each avocado half several times going all the way through the avocado flesh to the rind, repeat going across side to side. Then run the fork (or use a spoon) around the edge of the rind and empty the avocado into the bowl...mashed avocado, no potato masher and no extra steps.
Using a mortar and pestle (or molcajete and mano if you've got one) smash and mash 2-3 Tbls white onion, 1 clove of garlic, a serrano chile (including the seeds), a tablespoon or 2 of chopped cilantro and about a 1/2 tsp of salt. Make a paste and add it to the avocado. Stir to blend. Squeeze 1/2 a lime in (and don't overdo the lime, half a lime is sufficient), stir again. Taste for salt and reseason if necessary. Add more chile and cilantro if desired.
* This is the time of year when fruit guacamoles appear in the Guanajuato region. Use, pineapples, mangoes, peaches, grapes (halved) pomegranate seeds.
* Blue cheese & bacon. Sounds weird but tastes good. Or use only the crumbled bacon. Or use only the blue cheese + a few chopped almonds.
* We had this in Patzcuaro this past April. Guacamole Chamacuero...with chicharrón. Holy cow, good. Don't use the bagged pork rind snacks, won't work. If youv'e got a Mexican market near by, just buy a few ounces, crush a little up and add to the guac, break the rest into larger pieces and stick into the guac to use as dipper. Don't get the chicharrónes with meat still attached, you want the light, nearly transparent ones.
* Add some chopped tomatillos, or simply mash up some avocados and stir in some salsa verde for a super quick cheaters guacamole.
* In the area around Uruapan we saw a guacamole with cucumbers and pineapple. Didn't try it but it sure looked good! Heck we even saw guacamole with smoked trout in Uruapan
The possibilities are endless.
I always use Hass because of the lower moisture content and higher fat content. To me it makes a creamier guacamole. Variety really doesn't matter as long as the avocados are dead ripe, which means just on the edge of being too soft.
Here's a Diana Kennedy recipe, from The Art of Mexican Cooking. This is what I would recommend trying if you've never had guac without citrus.
3 T. finely chopped white onion
4 chiles serranos, finely chopped
2 rounded T. finely chopped cilantro
scant 1/2 t. (or to taste) sea salt
3 large avocados, about 1 1/2 pounds
2/3 cup finely chopped unpeeled tomato
2 T. finely chopped white onion
1 heaped T. finely chopped cilantro
2 T. finely chopped tomato
Using a molcajete, or however you have to do it, grind the onion, chile, cilantro, and salt into a paste. Mash avocados into aforementioned paste with a fork, leaving some texture. Fold in tomato. Top with onion, cilantro, and tomato and serve (immediately, por favor!).
That's paraphrased, just for the record. Not Ms. Kennedy's words. :P
Beware, 4 serranos are going to make for a very picante guacamole. Most people will want to use fewer.
I am pretty much a guacamole purist. No sour cream, etc. But i do sometimes add tomatillo. Their acidity is great, but then i guess you technically have guacatillo. Im going to have to google that and see if it is just a so cal thing
Edited because i just did google, and it definately is not. Which makes sense