Guacamole
As we are still fresh from the fiery Mexican salsas I posted a few days ago and since I have recently discovered the quest for Homemade Salsas over at Ben’s What’s Cooking blog, I decided to might as well round-up already the salsa recipes taught to me by my dietary staff during our Mexican Independence celebration at work. My assistant, Eva, claimed, as she was preparing it, that this guacamole of hers was going to be the best I’ll ever have and after one dip of my chip, I conceded with pleasure. While most of the versions I was previously introduced to were but indistinguishable variations of green goo, her interpretation was a chunky and spicy combination of a pico de gallo base and silky avocado bits simply bursting with flavor and texture.
Ingredients
3 tomatoes
1 large red onion
1 bunch cilantro, finely chopped
1 jalapeno
juice from 1 lemon
12 avocados
salt and pepper to taste
Procedure
Remove seeds and pulp from tomatoes and then dice. Peel red onion and dice. Chop cilantro finely. Stem, seed and finely chop jalapeno. Combine all in a bowl along with lemon juice.
Halve avocados and remove seeds. Scoop avocado meat with a spoon and then dice. Gently combine with the other ingredients. Season with salt and pepper to taste.
Tips:
1) For best results, serve guacamole as soon as possible. For short storage, place a piece of plastic wrap directly against the surface of the guacamole and keep in an airtight container.
2) Just ripe avocados are what you need for good guacamole. Choose ones that are firm to touch yet pliable. It should bend under pressure but should not feel “squishy”. You can also check for ripeness by shaking the avocado. There should be a slight movement of the seed inside as when the avocado ripens, the seed loosens from the flesh.
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