Guacamole
Yes, there are absolutely too many guacamole recipes out there. Admittedly, I can’t really claim authenticity with this recipe as I haven’t yet been to Mexico. In my search of perfection though, I have attempted many guacamole versions and all were missing something. Obviously, this variation evolved over time. It’s currently at a stage where children who dislike avocados and spicy foods compete to get the biggest scoop. And if opinions of mini-connoisseurs are not enough, there is an added weight of my loving husband. Being Californian means he’s had his fair share of guacamole. Additionally, he is also my biggest critic, despite potential harm to himself. So if he claims I make the best guacamole, I am inclined to believe him.
Of course I have tried chopping all the ingredients by hand for texture and found it not worth the time and effort. I prefer to use a food processor for the majority of ingredients, pulsing to individually desirable consistency. Since the avocados are scooped out by hand, you get to control the size of the chunks you want. And the time saved on not having to micro-dice everything by hand I spend on quickly deep frying some corn tortilla triangles.
Guacamole ingredients:
- 2 medium avocados
- 1 small onion
- 1 seeded jalapeno
- zest and juice of 1 lime
- small bunch of cilantro
- salt and ground black pepper
Directions:
- Cut the onion and the jalapeno into quarters. Roughly pick the cilantro leaves, some stems are encouraged. Combine onion, jalapeno, cilantro, lime zest and juice along with a very generous pinch of salt in a food processor or blender.
- Process or blend to desired consistency.
- Transfer the onion mixture to a mixing bowl. Cut the avocados in half, remove the pits and using a spoon roughly scoop the avocado flesh out on top of the onion mixture. Add some fresh ground black pepper and more salt and stir until combined.
Serve immediately with fresh tortilla chips.
