Guacamole
This recipe is a bit addicting. The real trick to guacamole is to using a very ripe avocado which is sweeter, but also a lot easier to mash than a less ripe avocado. The rest is utter simplicity.
- 2 ripe Hass avocadoes
- ½ Roma tomato cut into small chunks
- 2 tablespoons finely diced onion
- ½ tablespoon chopped fresh cilantro
- ½ tablespoon fresh lime juice, about ½ of a standard lime or 1 Mexican lime
- ¼ teaspoon kosher salt
Using a sharp knife cut the avocadoes in half. One side of each avocado will contain the avocado pit. Remove the pit and using a butter knife (do not use a sharp knife it may come through the skin of the avocado and cut your hand) make two cuts the length of the avocado and three of four cuts across the avocado to score the flesh.
Remove the flesh to a bowl and using a fork coarsely mash the avocado. You will ruin the flavor if you turn this into a paste so chunky is better. Add the remaining ingredients and gently mix together making sure not to mash the avocado any further. You can serve this right away. Although I find letting it rest for 20 minutes will allow the flavors to meld a bit. Either way it is delicious.