Guacamole – Andrew’s

NOTES:

• Serves 6 to 8
• The Avacados have to be soft. Hard avocados don’t mash and they don’t taste the same.
• Salt to taste because the chips used to dip in the guacamole are very salty so it is easy to oversalt.
• Most of the ingredients are to-taste.
• Add the jalapeño pepper a little at a time to avoid overspicing the guacamole.
• Do not overwork the avacado, smash a few times with a fork and gently fold in the other ingredients.
• Finely dice all the other ingredients.
• Stores well and tastes even better a few hours or later in the day. Just press the mound down cover in more lime juice and put Saran Wrap over it touching the guac.

INGREDIENTS:

• 4 soft avocados
• ¼–½ cup diced red onion
  • about ½ small/medium onion.
• 2 to 3 Tablespoons of fresh cilantro
• 1 to 2 jalapeño peppers (seeded and minced)
• 2 small tomatoes (meat and skins only).
  • Roma tomatoes work well because they have a lower water content and higher flesh-to-seed ratio.
• 1/2 to 1 teaspoon of kosher salt
• Juice from 2-3 limes

INSTRUCTIONS:

1. Finely dice the onion, jalapeño, and tomatoes.
2. Mash the avocados first with a bit of lime juice.
   • The avacados should remain slightly chunky.
3. Mix in about ½–1 teaspoon of salt early along with the onion and about half the jalapeño. This helps it dissolve evenly.
4. Stir in the tomatoes, onion, cilantro, and all but 2 teaspoons of the lime juice.
   • Reserve the rest of the lime juice for topping and storage.
5. Taste for saltiness.
   • Add salt in small pinches (¼ tsp at a time) until the flavors brighten and come alive — you want it savory and satisfying, not bland or overly salty.
6. Stir in additional jalapeño until you achieve the desired spiciness.