Guacamole

I went to a Mexican restaurant with some friends last night and we concluded that you can never have too much guacamole.  So today I was inspired to use the overripe avocados in my kitchen to whip up some of my own.  And since avocados are a widely touted super-food, guacamole makes for some guilt-free snacking.

In the recipe I’ve given you some measurement ranges so you can make it to your liking.  Two tips before we start.  The first is to wear rubber gloves when chopping the jalapeno and cleaning up the remains.  If the juice from the jalapeno gets on your hands and then you touch your skin or eyes it can be painful.  The other is to save one or two pits from your avocados if you are going to store the guacamole.  Place the pits on top of the guacamole in the storage container and they will slow down the oxidation process.

Guacamole

  • 3 very ripe Haas avocados
  • 1-2 tablespoons finely chopped red onion
  • 1 small clove of garlic, minced
  • 1-2 tablespoons minced jalapeno
  • 1-2 tablespoons freshly squeezed lime juice (about 1/2 a lime)
  • 1/4 cup finely chopped cilantro

Cut the avocados in half length-wise and remove the pits.  You can do this by smacking a paring knife into the pit and twisting gently.  The pit should come away on the knife.  With a spoon, scoop out the avocado halves and place them in a medium bowl.  Mash the avocados lightly.  I like to use a whisk that I hold straight up and make stabbing motions into the avocado.  This gives me nice chunky pieces.  You can also use a fork and mash the avocado against the side of the bowl.  Add the remaining ingredients and stir with a spatula or large spoon.  Season with salt to taste.  Dig out the chips and enjoy!  (Whole Foods, Bearitos and Garden of Eatin’ all make corn chips with no GMO’s)

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