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The Best Guacamole

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"I once spent a summer session of college in Guadalajara, where my Spanish didn't improve, but I sure got a lot of great recipes. My host family taught me all about guacamole: Never make guacamole in a blender or food processor. It is supposed to be chunky, not smooth. Even more important is the right avocado. The Hass variety, with pebbly black skin, is far superior in flavor and texture to the kind with shiny green skin. Finally, when seasoning, be bold with the salt, as avocados need more than you might think."

List of Ingredients

â—¦ 3 ripe Hass avocados, pitted, peeled, and chopped
â—¦ â…“ cup chopped onion, preferably white onion
â—¦ 2 tablespoons chopped fresh cilantro, plus more for garnish, optional
â—¦ 2 tablespoons fresh lime juice
â—¦ 1 jalapeño, seeded and minced
â—¦ Salt
â—¦ 1 clove garlic
â—¦ 1 ripe plum tomato, seeded and cut into ½-inch dice


Recipe

Using a potato masher or large fork, mash the avocados with the onion, cilantro, if using, lime juice, and jalapeño in a medium bowl.

Finely chop the garlic. Sprinkle with a pinch of salt, and chop and smear the garlic on the work surface until it forms a paste. Stir into the mashed avocados, along with the tomatoes. Season with a generous amount of salt.

Let stand at room temperature for 30 minutes to blend the flavors. (To serve later, press a piece of plastic wrap directly on the surface of the guacamole and refrigerate for up to 1 day; stir well before serving.) Transfer to a serving bowl, garnish with cilantro, if desired, and serve with tortilla chips or corn chips.

Makes about 2 ½ cups


• Make-Ahead:
Guacamole is best served right after a 30-minute rest, but it can be made ahead up to 1 day ahead.