In Mexico, guacamole can range from a smooth purée meant for drizzling, to versions chunky with peaches, mangoes and pomegranates. This California-style variation has a few additions you may only find in guac north of the border, but we think you’ll want to return to it again and again.
- 2 ripe avocados, peeled and seeded
- ¼ cup canned roasted diced Anaheim chilies (like Ortega)
- ¼ cup minced shallots
- Juice of ½ lemon (about 1½ tablespoons)
- 1 ripe plum tomato, seeded and diced
- 3 tablespoons minced cilantro
- ½ teaspoon ground cumin (preferably fresh-ground cumin seeds)
- Salt, to taste
Mash avocados coarsely in bowl. Add remaining ingredients and mix. Salt to taste.
Sauvignon Blanc is always a good choice with guacamole. It possesses enough acidity to power through the rich avocado, along with sympathetic herbal and citrus notes. This Sonoma wine bursts with lemony flavor, while its steely minerality and floral notes mingle seamlessly with California-style guac’s powerful flavors.