Guacamole

By junerodgers

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. Buy 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.

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
• 1/2 teaspoon sea salt
• 3 tablespoons minced fresh cilantro
• pinch of cayenne or ground aji amarillo

Preparation

Step 1

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, cover and store in the refrigerator. This dish does not store well and is best enjoyed immediately.