Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
Serves 4- 6
Guacamole should be rich in fresh flavors with a chunky texture.
Look for the dark bumpy skinned "Haas" avocados at their peak of ripeness.
Avoid mushy avocados with seeds that rattle when shaken as they are past
their prime and will be less than delicious. Tomatoes are optional depending
on their quality. If they are overly watery they will dilute the nutty richness
of the guacamole but can always be served in slices on the side.
- 3 ripe avocados, medium sized
- 1-2 jalepenos, seeded, stemmed and finely chopped
- 1/2 medium white onion diced
- 1 bu. cilantro, washed and stemmed, chopped coarsely, = 4 Tbsp.
- juice of 1 lime, freshly squeezed
- 1/2 tsp. salt
- freshly ground black pepper
- 1 medium, ripe tomato, cored and seeded, diced (optional)
Cut the avocados in quarters, discard the seeds and peel.
Place in a mixing bowl and mash minimally with a potato masher,
spoon or your hand. Add diced jalepeno, onion, chopped cilantro,
lime juice, salt and pepper and diced tomatoes if desired.
Mix just until combined and chunks of avocado are still visible.
Serve in pottery bowl or on a plate lined with a lettuce leaf.
If not served immediately, guacamole is best kept in the refrigerator
with the avocado pit immersed in it and tightly covered with plastic wrap.
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