Recipe: Guacamole

I'm off to South Jersey to get together with some girl friends of mine. I decided to bring one of my favorite things to eat with me. The recipe below is originally from my very good friend Amanda, but over the years I've altered it slightly.

4 Hass Avocados (DO NOT use Florida avocados)

1/2 Small Spanish Onion chopped (regular yellow or white is ok too)

- this should be about 2 Tbsp of chopped onion

1 Plum/Roma Tomato - seeded and chopped

1 tsp of chopped fresh cilantro

1/2 tsp of salt
1 lime

1 clove of garlic (minced, I prefer to use a garlic press)
1/2 of one jalapeno minced (remove seeds and ribbing)

Use the above ingredients as a starting point, adjust the flavor (spicyness or saltiness to your liking). Be aware of the guests you are serving the dip to, some people may not like the taste of cilantro, 1/2 tsp of chopped fresh cilantro is not a ton of flavor.

Cut the Avocados length wise, remove the pit and scrape the fruit of the avocado with a spoon. Transfer to a bowl (glass works well), or a mortar and pistol. Smash up the avocados to a consistency to your likely. I like a tiny bit of chunkiness to mine :)

(This mortar and pistol was a present from my Future Mother In-law, it weighs about 25 lbs!)

Add the chopped tomato, chopped onion, cilantro, 1/2 lime juiced, salt, garlic and jalapeno (you can substitute a few teaspoons of hot sauce, like Red Hot, if you don't have jalapenos). Mix it up.

Chopped tomato

Transfer to the bowl you are going to serve it in.

If you aren't ready to serve it yet, drizzle enough lime juice (from the other half of the lime) to thin layer of juice on the the top of the guacamole. Cover airtight with plastic wrap. The avocado will oxidize and turn brown make sure you follow the these steps to keep it fresh. The dip should be eaten within a few hours. Serve with Tortilla chips!

Final product, pressed with plastic wrap