Guacamole has become an American staple, and with good reason. Freshly-made, it is delicious as a dip with tortilla chips, topping a taco or tostada, rolled into a wrap, or topping Beef Taco Salad! In addition to being tasty, it is a healthy treat, with lots of good fats and nutritious veggies and herbs. This recipe is perfect for me and mine, but leaves room for you to emphasize the ingredients you love while reducing or eliminating altogether those that are not favored. I have also written it per avocado, so that it is easy to increase the quantity for a gathering. The basic recipe makes 2-4 servings, depending on use. Barry says this it the best he's ever eaten (and he's eaten it everywhere, trust me! I hope you agree.
1/4 cup finely-minced red or white onion
1 teaspoon finely-minced garlic
1 small or 1/2 large tomato, seeded, liquid squeezed out, and finely chopped
1 Tablespoon finely-chopped jalapeno (seeded for less heat, leave seeds in for more heat)
3 Tablespoons finely-chopped fresh cilantro
1 large avocado (2 if they are small), seeded, peeled and cubed
Juice of 1 lime, freshly-squeezed (about 1 to 1 1/2 Tablespoons)
3/4 teaspoon kosher salt
1/4 teaspoon ground chipotle or ancho pepper (optional)
Combine first 5 ingredients in a medium mixing bowl. Add avocado and mash (I use an old-fashioned potato masher or fork), leaving the avocado somewhat chunky (or smooth, if that is your preference). Stir in the lime juice, chipotle pepper powder (if using) and salt. Taste and adjust seasonings.
If not using immediately (I think it tastes better if it sits for a few hours in the refrigerator to allow the flavors to marry), press plastic wrap down on top of the guacamole to prevent oxidization (browning). The lime juice keeps this bright, but exposure to air will eventually cause browning.