Nothing beats fresh, homemade guacamole. I greatly prefer my recipe to any restaurant version- I simply cannot eat cilantro. I am one of those people who eat cilantro and taste soap. It’s the only thing I cannot eat and enjoy. It means that I either become that annoying customer in a restaurant making a special request, or I grin and bear eating my dish and tasting Dawn. Eating out a Mexican restaurants (and many south-east asian restaurants) can be fraught with the perils of the soapy green-leafed devil.
Happily, this is where being a home cook benefits me. I make my own guacamole, but I leave the cilantro out. Instead, I use scallions, and sometimes I add parsley for extra green freshness. I also like to add tomato to my guacamole for extra color (this time my heirloom tomato was yellow). I do use a small jalapeño, but since I have a low tolerance for Scoville units, I remove the seeds.
In your kitchen, add cilantro if you love it, and keep the seeds if you desire a greater spicy kick. Whatever you do, be sure to have our favorite tortilla chip at the ready!
3 ripe Hass avocados
1/2 red onion, diced
1 medium heirloom tomato, diced
1 small jalapeño, minced
juice of half a lime
3 scallions, sliced
2 cloves of garlic, minced
salt and pepper
minced cilantro (if desired)
Mash 2 avocados in a large bowl with a potato masher until almost smooth. Fold in the onion, tomato, jalapeño, scallions and garlic. Add in the third avocado, and barely mash it, leaving medium-to-large sized chucks. Add the lime juice, salt, pepper and cilantro (if using). Attack the dip with chips!
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