OK, I don't know that there's such a thing as true guacamole "perfection", but there sure is a wide variation out there in guacamole recipe--which of course results into a wide range of tastes. I tend to consult whatever recipe I happen to quickly get my hands on, to refresh my memory about at least one version of the ingredients and proportions. About the only consistent theme is avocado. Tomatoes, onion, garlic, fresh cilantro, cumin, lime juice and more come and go.
My various guacamole concoctions are always tasty, but some are definitely better than others. I'm now going to try to pay a bit more attention and try to continually improve upon my recipe. I made it two days in a row this weekend to play with the recipe. The first day it didn't have enough kick--and the second day, recapped below had more...needs work, but a good point to build from....what would you add or change?
2 garlic cloves, finely diced
1 tbsp finely diced onion
1/2 tsp cumin
healthy pinch cayenne
1 tbsp lime juice
dash olive oil (helps w consistency)
salt & pepper to taste
Cut open the avocado, scoop the insides and mash in a small bowl. Vigorously stir in the remaining ingredients, mash again, then stir once more. Serve with tortilla chips. Save the peel and scoop the guacamole into it, and serve surrounded by chips for a nice presentation.
Wine pairing: I was sipping on the 2009 Tramin Pinot Grigio from Alto Adige with the guac yesterday. A very good wine ($15), and worked fairly well. But this Pinot Grigio as a taste of the sea in it, and is probably best suited for sea food (I had it first paired with clams cooked in broth made with the wine). Something with a touch of sweetness can go well with guac, a Riesling perhaps. A Gruner Veltliner could also work. And I see from the photo I just added, taken of a past batch of guac, that Picpoul de Pinet also was a nice match we've done for it.