As long as the Accidental Locavore has been on sort of a Mexican kick, here’s how I make guacamole. Since it’s so simple, it’s always surprised me that whenever I make guacamole everyone goes crazy for it. The secret is lots of cilantro. Even if you’re not a big cilantro fan, just close your eyes, and go for it. The other tip is to save 2-3 of the avocado pits, clean them and put them in the middle of the guacamole to keep it from discoloring.
I use about 4-5 really ripe Haas avocados (the big green Florida ones, just have no flavor), peeled and cut into 1/2 dice
A small white onion chopped fine
A good sized ripe tomato, diced
1-2 serrano chiles, or jalapenos, depending on your heat threshold, seeded and chopped very fine
Most of a bunch of cilantro chopped fine
Lime juice to taste
Salt to taste
Mix the avocado, tomato, onion, cilantro, chiles, lime, and salt, slightly mashing the avocado as you mix. Taste and add additional chiles, lime and cilantro according to your taste. Serve and enjoy.
If you’re going the guacamole and chips route, I happen to like TOSTITOS® Natural Yellow Corn Restaurant Style Tortilla Chips.
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