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
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Ripe juicy round tomato in 1/8" dice
Serrano chiles, seeded, finely chopped
Garlic cloves, finely chopped
Onion, finely diced
Nice ripe avocados
Lime - juiced
In This Recipe
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.