Posted by on May 2, 2015 in Everybody Loves…, Quickies, Small Plates, Vegetable World | 0 comments

A lot of people ask me for my guac recipe. I don’t have one, so I made one up. There are so many variables in guacamole, from the avocados themselves, to the spiciness of your chiles to how much cilantro you like (or don’t like). But in the end, I think it all comes down to lime juice and salt. In both cases, don’t be shy.

Makes about 1 1/2 cups

2 small Hass avocados
1 tablespoon fresh lime juice (plus more, I promise)
1/4 cup finely diced fresh tomato
2 tablespoons very finely diced red onion (maybe more)
2 tablespoons finely chopped cilantro
1 serrano or jalapeno chile, take the stem off and chop the chile, seeds and all very fine
Kosher salt (start with 1/2 teaspoon and work from there)

The disclaimers/explanations:

The avocados should be ripe- give a little when pinched but not soft and mushy. Usually, but not always, Hass avocados turn darker as they get riper. This recipe calls for small avocados because that’s all there were at the store. If you find larger ones (which I usually do), I would say three small avocados equal two large ones.

Your limes are not my limes. They will be sweeter, tarter, livelier, etc. Play it by ear. Or by tongue.

Plum tomatoes seem to work well, but any tomato will do. If yours are very juicy, squeeze out the extra juice and seeds. If not, don’t bother.

Be sure to dice the onion really fine. It should  be there, but not be there – if you know what I mean.

Put the cilantro in, even if you don’t usually like it. If you don’t believe me, ask my cousin Fran Renna.

Chiles- it is impossible to say how much chile to use. You can pick two jalapenos out of the bin at the supermarket. One is a screamer, the other a yawner. If you are courageous, take a bite. If not, my friend Roberto Santibanez taught me a neat little trick: Cut the chili in half crosswise. Hold it pretty close to your nose and take a big whiff. if you get a little jolt, the pepper’s got heat. If not, it’s on the milder side. In any case, chop some up and add a little at a time. Remember- chile gets stronger the longer guacamole sits.

Now the recipe:
Remove the peel and pit from the avocados, then dice the avocados.

Put 1 tablespoon of lime juice in the bowl with the avocados and toss it around to coat them. That will keep the avocado from turning brown in addition to seasoning it. Add the tomatoes, onion, cilantro, 1/2 teaspoon salt and about half the chile. Mix with a fork, mashing as you go so the guacamole takes on a nice rough texture. Taste it. If it tastes good, add a little lime juice, a little salt and a little chile. It shouldn’t taste good- it should taste great. Serve it right away if you can. If you can’t, press plastic wrap right to the surface and keep it at room temperature for 1 hour or in the fridge for up to 3 hours. Plastic wrap right on the surface is the only thing that will keep it from turning dark. Sticking an avocado pit in the guacamole or any other hoo-doo doesn’t do the trick.