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.
|1/4||Large Red Onion (or 1 small), very finely minced|
|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|
|1||Tablespoon||Fresh Squeezed Lime, or to taste|
- Add jalapeno and tomato and mix with fork.
- Put garlic clove and salt in a mortar and pestle and grind until it’s liquefied and add to bowl
- Cut avocados in half and remove pit with spoon (not a knife like you saw on TV!). Add the Avocados to the bowl.
- Use a potato masher to break up the avocado, leaving chunks up to about the size of a peanut M&M. 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. If you’re not going to use it right away, you can vacuum pack it and freeze it with no or little change in flavor or texture.
Makes about 3 cups