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Guacamole Maison
Appetizer15 min· Serves 4

Guacamole Maison

Fresh, creamy guacamole with ripe Hass avocados, crisp onion, juicy tomatoes, and the subtle fruity warmth of Basque Piment d'Espelette.

Ingredients

Serves 4

  • 2 ripe Hass avocados (medium)
  • 1/4 small red or yellow onion (very thinly sliced or finely diced)
  • 1/2 medium ripe Roma tomato (deseeded and finely diced or thinly sliced)
  • 1 1/2 tbsp fresh lime juice (juice of 1/2 to 1 lime, to taste)
  • 1/2 tsp fine sea salt (or kosher salt, adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp sweet paprika (unsmoked)
  • 1/2 tsp AOC Piment d'Espelette (mild, fruity Basque chili pepper)

Equipment

  • Medium mixing bowl or traditional stone molcajete / mortar and pestle
  • Chef's knife and cutting board
  • Citrus squeezer / juicer
  • Fork or potato masher
  • Flexible spatula / maryse

Notes

Onion options (red vs. yellow)

Red onion provides a crisp texture, mild sweetness, and a bright purple contrast. Yellow onion gives a sharper, more classic bite. If raw yellow onion is too sharp, soak the diced pieces in cold water or lime juice for 5 minutes before mixing to mellow the pungency.

Tomato selection

Roma or plum tomatoes are preferred for their dense flesh and low seed moisture. Always discard the watery pulp and seeds to keep the guacamole rich and creamy rather than watery.

Why unsmoked sweet paprika & Piment d'Espelette?

Piment d'Espelette brings a warm, fruity, fragrant Basque chili nuance without burning heat. Pairing it with standalone unsmoked sweet paprika adds earthy sweetness and vibrant color without heavy smoke competing with the delicate avocado flavor.

Preventing oxidation

To store, smooth the top and press plastic wrap directly against the surface of the guacamole to eliminate air contact, then refrigerate for up to 24 hours.

Instructions

  1. 1

    Prepare the aromatics & tomato

    Finely dice the onion. Halve the Roma tomato, scoop out the watery seeds and pulp with a spoon, and finely dice the flesh.

  2. 2

    Halve and scoop the avocados

    Slice the avocados in half lengthwise around the seed. Twist the halves apart, remove the pit, and score the flesh in a crosshatch pattern with your knife. Scoop the flesh into the mixing bowl with a spoon.

  3. 3

    Add lime juice & spices

    Immediately drizzle the fresh lime juice over the avocado (the acid preserves the bright green color and halts oxidation). Sprinkle in the salt, black pepper, sweet paprika, and Piment d'Espelette.

  4. 4

    Mash to a rustic texture

    Using a fork or potato masher, coarsely mash the avocados together with the spices and lime juice until creamy with plenty of satisfying chunky pieces remaining. Avoid over-blending to keep a rich, artisanal mouthfeel.

  5. 5

    Fold in onion and tomato

    Add the diced onion and tomato to the bowl. Gently fold them into the avocado mixture with a spatula until evenly distributed without breaking down the tomato pieces.

  6. 6

    Taste and balance

    Taste with a tortilla chip or vegetable crudité. Adjust seasoning if needed with an extra pinch of sea salt, a dash more lime juice for brightness, or another dusting of Piment d'Espelette for warmth.

  7. 7

    Serve or store

    Transfer to a serving bowl and garnish with a light dusting of Piment d'Espelette and a few pieces of fresh tomato or onion. Serve immediately with warm artisanal tortilla chips, plantain chips, or crusty sourdough.