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|
- 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. Overnight is better.
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