There’s nothing better than creamy, crunchy guacamole. That is until a big glob on a chip reveals the little green leaf that, for many, signals disaster.
According to one study, between four and 21 percent of people dislike cilantro, the herb harvested from the fresh leaves of the coriander plant. The dispenchant is not just pickiness, but, for many, a genetic variation in the olfactory receptors. Those affected more strongly perceive the soapy-tasting compounds called aldehydes found in the herb. Affected residents of Central America and India have fewer instances of the variation, while up to 20 percent of people in East Asia stay far away from the herb.
For anyone who can identify a cilantro leaf even when it’s been stirred in a soup, chopped into a chimichurri, or buried in a burrito–this one’s for you.
- Pick the right avocados. You’ll want large, very ripe avocados for the best guacamole (we like Hass). They should have black outsides and give fairly easily when pressed with your thumb. Avoid avocados that are bright green and rock hard or dark black and super squishy.
- Use fresh ingredients. Since all ingredients will be served raw, you’ll want to be sure that they are as fresh as possible. Not only will they be safer to eat, but they’ll also bring big flavors.
- Lay on the herbs. We recommend a variety of herbs, but they are just the tip of the iceberg. Oregano, marjoram or even mint would also be great additions.
- Err on the side of extra. We recommend measurements in the recipe, but do not be afraid to throw in extra of anything. Hearty guacamoles are the best guacamoles.
- Don’t slip on the chip. Nothing is worse than trying to enjoy dip only to leave half of your chip behind. Serve your guacamole with a sturdy tortilla chip that can withstand the journey from bowl to mouth. If you’re cutting back on carbs, you could also serve with sturdy vegetables such as carrots, radishes or bell peppers.
- Get creative. This is your reminder that you can (and should!) make all recipes your own. Try adding extra herbs and spices, zesting in some lime or throwing in some extra hot chili peppers.
Cilantro Free Guacamole RecipeCourse: DipCuisine: MexicanDifficulty: Easy
3-4 ripe, extra-large Hass avocados, cubed
2 roma tomatoes, cubed
¼-½ large purple onion, minced
1-3 cloves garlic, grated
3 tbsp parsley, chopped
1 tbsp chives, chopped
4-8 basil leaves
1 jalapeno, seeded & minced (optional)
2 tbsp taco seasoning or other savory spice blend
Salt and pepper to taste
Juice of one lime
Tortilla chips or vegetables
- Place cubed avocados in a large bowl (when in doubt, the larger the bowl, the better). Using a fork, mash the avocados until homogeneous but not entirely smooth. The dip will get smoother as more ingredients are added.
- Add in tomatoes, purple onion, garlic, chopped parsley and jalapeno, if using. Stir with a fork to combine.
- Chiffonade your basil–stack basil leaves, placing the largest on the bottom and the smallest on top. Slowly roll the stem side tightly towards the other end of the leaf so that you create a compact tube of basil leaves. Place on your cutting board, then slice to create thin ribbons of basil. Add to the bowl and stir with a fork to combine.
- Add in taco seasoning, salt, and pepper, then pour the lime juice over the seasoning. Stir with a fork until desired consistency is reached.
- Serve with sturdy tortilla chips or vegetables such as carrots, radishes, bell peppers, or raw cauliflower and broccoli.