Author Notes: Sometimes, avocados are on sale, and I buy a pile of them...and that's usually a dopey move. They all get soft on the same day, and then...it's time for guacamole! I'm not sure where this version came from. I lived near Santa Barbara for 20 years, and have had some killer guac. I'm particularly fond of "chunky" vs "smooth" guacamole. Using a pastry blender eliminates the mush factor. This recipe is the one I have had written in my "favorites" notebook "forever." It begins with a salsa...so put on some music! —Elle
Serves: 2 - 6
Ripe juicy round tomato in 1/8" dice
Serrano chiles, seeded, finely chopped
Garlic cloves, finely chopped
cup Cilantro, chopped
cup Onion, finely diced
Nice ripe avocados
Lime - juiced
- Combine tomato, serranos, garlic, and cilantro. Rinse onion under cold water, and add to salsa mixture.
- Halve avocados. Scoop out flesh, discarding any soft brown spots.
- Using a pastry blender, chop the avocados.
- Stir in salsa.
- Squeeze lime over all and give it a light stir.
- Taste and season with salt and pepper.
- Cover with plastic wrap pressed onto surface of the guac. Cover the plastic wrap with paper towel to keep that dip in the dark.
- Let it mellow at room temp for half an hour before serving or refrigerating.