Guacamole

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Whenever I invite guests over during the summer - I serve plenty of guacamole because it’s so popular! Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open. Press the skin of the avocado - it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.

Serves 6, makes about 5 cups

Ingredients

4 large ripe avocados, preferably Haas
3 ripe tomatoes, seeded, finely chopped
1/4 cup minced red onion
2 jalapeno chilies, seeded, finely chopped
3-4 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon sea salt, plus more to taste
3 tablespoons minced fresh cilantro
pinch of cayenne or ground aji amarillo

Directions

Cut the avocados in half, remove the pits and scoop the flesh. Reserve one of the pits. Transfer to a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached - I like mine a bit chunky. Stir in remaining ingredients. Taste and adjust the seasonings with salt.

To keep for up to 3 hours, add the pit, cover and store in the refrigerator. This dish does not store well and is best consumed immediately.

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Make It A Meal

Serve with Turkey Burgers or Chipotle Orange Shrimp or Black Bean Soup.

Wine Pairing

Pomegranate Margarita, Rioja