GUACAMOLE
About 2 cups
Serve guacamole with tortilla chips or cut-up raw vegetables, as a topping for tacos, or as an accompaniment to grilled fish. In place of Hass avocados, 1 very large or 2 medium smooth-skinned Florida avocados can be used, but the guacamole will be less flavorful. Guacamole is best the day it is made. To keep a bowl of guacamole from discoloring before guests arrive, level the surface with a spoon and cover with a thin layer of olive oil.
Peel and pit:
- 4 Hass avocados (about 2 pounds)
Place in a bowl and mash to a coarse consistency with a fork or potato masher. Stir in:
- 3 tablespoons lime juice, or more to taste
- ¼ cup finely chopped onion or thinly sliced green onions
- ¼ cup finely chopped cilantro
- (1 to 2 jalapeño or serrano peppers, seeded and minced)
- 1 to 2 garlic cloves, minced
- (½ teaspoon ground cumin)
- Salt to taste
Taste and adjust seasoning; more lime juice and/or salt may be needed. Gently stir in, if desired:
- (½ to 1 cup finely diced tomatoes)
Serve at room temperature.