When I was 15 years old and on vacation in Northern California, my Uncle Bill introduced me to the wonders of a creamy guacamole. There’s very little to compare sweet, fresh from the farm California avocados to, especially when they are mashed up with lime and jalapeno. We like our guacamole to be a bit chunky with some add ins for texture, but feel free to play around with this and add (or take out!) ingredients that you prefer. However, be forewarned; once you begin eating this, it could be hard to stop.
2 large, ripe avocados
1/4 cup red onion, finely chopped
1/4 cup seeded and diced tomato (Roma tomatoes are good for this)
1 jalapeno pepper, seeded and minced (optional)
3 Tbsp finely chopped cilantro (optional)
salt and pepper to taste
Mash up the avocados with a fork. I like to have it a little chunky, so I do this roughly and don't worry too much about getting it smooth. Stir in the other ingredients, before zesting 1 of the limes into the bowl, then cutting the limes in 1/2 and squeezing the juice over top. Mix everything together well.
Serve with tortilla chips, on tacos, with warm pita bread or even veggies. Or, you could just eat it by the spoonful.
Store leftover guacamole with plastic film touching the top, to keep it from going brown, and consume within 24 hours. Somehow, this has never been a problem in my house.
Makes about 1 1/2 cups