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.
- 4-5 really ripe Haas avocados (the big green Florida ones, just have no flavor), peeled and cut into 1/2 dice
- 1 small white onion chopped fine
- 1 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. Put the pits in the middle of the serving bowl (see photo) to prevent browning.