There are hundreds of recipes for guacamole, and I’ve tried a lot of them.
This one is my absolute favourite. Once it leaves the kitchen, the bowl always comes back empty.
| Ingredients: | ||
| 1/4 | Large Red Onion (or 1 small), very finely minced | |
| 2 | Large | Cloves Garlic |
| 3/4 | Teaspoon | Kosher Salt |
| 3 | Ripe Hass Avocados, cut in half, peeled, and pit removed | |
| 1 | Ripe Plum Tomato, peeled, seeded, and diced. | |
| 1/2 | Medium | Jalapeno Pepper, seeds removed, very finely minced |
- Rinse the minced onion in cold water, squeeze dry in a sheet of paper towel and place in a large bowl.
- Put garlic clove and salt in a mortar and pestle and grind until it’s liquefied and add to bowl
- Add avocados, pepper and tomato.
- Use a fork to mix, and break up the avocado, leaving chunks up to garbanzo-bean size (approx). This keeps the guacamole chunky and gives it an interesting texture.
- Taste and add salt, if necessary. This is critical. Too little and it will taste flat; too much and it will taste salty. Add very small amounts of salt, then taste. It’s better to err on the side of “too little” than “too much”
- Cover very closely with plastic wrap (don’t leave any air space between the Guacamole and the wrap) and refrigerate for about an hour to allow the flavors to blend.
Note: Don’t keep this for days. It will start to ferment and get an acidic/fizzy flavor. The same process that makes beer, pizza dough and kimchi also makes bad guacamole. Make it and serve it. Guacamole isn’t something that ages well.
If you have a “food saver” and are planning a party, this will keep perfectly in a vacuum sealed bag for days.
Makes about 3 cups
