The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good.
2-3 ripe avocados
1 fresh jalapeno or other mild chili, stems and seeds removed, minced
1 garlic clove, minced
1 tablespoon cilantro leaves, finely chopped
1-2 tablespoons fresh lime or lemon juice
(fresh orange juice may be used for part of the citrus juice)
1/2 teaspoon salt
A dash of freshly ground black pepper
1 small ripe tomato, seeds and pulp removed, chopped
Cut avocados in half. Remove seed by placing avocado on a board and carefully chopping with a strong knife partly into the seed, then rotating the knife and the seed with it. Scoop out avocado from the peel with a spoon, then mash in a medium shallow bowl with a fork.
Peel, seed and chop the jalapeno using disposable gloves. Do not touch your eyes and wash your hands thoroughly after handling.
Stir ingredients into mashed avocado. Serve immediately. Store any leftovers in the refrigerator. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.
Serve guacamole with tortilla chips, flautas, chimichangas or quesadillas.
Yield: approximately 4 servings.
Add minced red onion.
Leave out the tomatoes.
Try adding either sour cream or cottage cheese.
For a very quick recipe, just take a 1/4 cup of salsa and mix it in with your mashed avocados.