Guacamole Recipe

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.

Ingredients:

• 1/4 Large Red Onion (or 1 small), very finely minced
• 2 Large Cloves Garlic
• 3/4 Teaspoon Kosher Salt
• 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
• 1 Tablespoon Fresh Squeezed Lime, or to taste

Directions

• Add jalapeno and tomato and mix with fork.
• Put garlic clove and salt in a mortar and pestle and grind until it's liquefied and add to bowl
• Cut avocados in half and remove pit with spoon (not a knife like you saw on TV!). Add the Avocados to the bowl.
• Use a potato masher to break up the avocado, leaving chunks up to about the size of a peanut M&M. 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.

Notes

Don't keep this for days. It will start to ferment and get an acidic/fizzy flavor. If you're not going to use it right away, you can vacuum pack it and freeze it with no or little change in flavor or texture.

Makes about 3 cups.