(Guacamole)
This is a little more elaborate than your basic guacamole, but it’s still not difficult to make. Feel free to double or quadruple the recipe for a generous party-size portion. I prefer to use the Hass avocados (the kind with the black skin), but any variety will do. Serve with a side of tortilla chips.
2 ripe avocados
1 ripe tomato, chopped
½ cup coarsely chopped fresh cilantro, plus extra for garnish
1/3 cup finely chopped onion
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1 garlic clove, minced salt
Salt
Freshly ground black pepper
Cut the avocados in half and remove the pits (see “How to Pit an Avocado”). Scoop the avocado flesh into a medium bowl and mash with a fork. Don’t worry about mashing all the avocado smooth, since the extra chunks add to the fun texture. Add the tomato, cilantro, onion, lime juice, olive oil, and garlic and mix. Season with salt and black pepper and sprinkle with some additional cilantro, if you wish.
Serve immediately.
NOTE: If you want an extra kick, add a little bit of chopped jalapeño or serrano pepper (seeds and veins removed, if you want it less spicy). If you need to refrigerate your guacamole, completely cover the surface with plastic wrap so that no air is touching the avocado. There is a myth that putting the pit in keeps the avocado from browning, but it doesn’t work—only the part covered by the avocado seed keeps from oxidizing. Not very useful.