Week 5, Recipe 2: Guacamole

Recipe from Rick Bayless' book Authentic Mexican
  • 2 medium ripe avocados
  • 1 clove garlic, peeled and finely chopped or crushed through a garlic press
  • Salt
  • 2 tablespoons chopped cilantro 
  • About 1 tablespoon fresh lime juice
  • Fresh hot green chile to taste (I like 1 serrano or ½ to 1 jalape├▒o), finely chopped ¼ small white onion, finely chopped
  1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork or potato masher. Stir in the garlic and about ½ teaspoon salt, plus onion and jalapeno.
  2. Rinse the white onion first under cold water, shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.
 Results: YUMMMMMMM!!!  Thanks Rick!!  This was similar to other guacs I made but that didn't diminish my love for it!