© Jaymi Heimbuch
Guacamole is a major staple food for us, and living in California means we thankfully have avocados for most of the year. In fact, we are so crazed about avocados that I even found an avocado tree variety that produces fruit during the late fall and winter, which my dad promptly planted in his back yard. It took a few years waiting for it to mature but now we even have avocados with Christmas morning breakfasts! Anyway -- back to guacamole.
We make this recipe at least once a week in my house. At least. So I've had some time to really perfect it over the years and now I'm sharing it with you, you lucky, lucky readers. It ranks right up there with Jerry James Stone's recipe for his amazing guacamole, but has fewer ingredients. (Suggestion: make both, and have a guacamole tasting party!)
It has the usual guac ingredients, but there's a trick to preparing it that helps give it a strong flavor without needing to over-mix and risk losing the nice chunkiness. Also, I use pickled jalepeños (the "hot" kind) instead of fresh, as this adds additional spice and tang to the guacamole. However, you can replace these with fresh jalepeño if preferred.
Ingredients:
3 medium avocados, peeled and chopped
1 medium vine-ripened tomato, seeded and diced
1/4 cup white onion, finely diced
1/4 cup pickled jalepeños, the "hot" variety, chopped
1/4 cup fresh cilantro, coarsely chopped
2 limes, squeezed and juice reserved
1/2 teaspoon salt
© Jaymi Heimbuch
1. Combine the onions, cilantro, jalapeños and salt to a large mixing bowl. Pour the lime juice over the mix. Using a sturdy fork, a muddler or the handle of a wooden spoon, muddle the ingredients until well combined and the onions, jalepenos and cilantro are all slightly crushed. Set this aside for about 5 minutes.
© Jaymi Heimbuch
2. After allowing the mix to sit for awhile, add in the chopped avocado and stir with a fork, mashing up some of the pieces until it is somewhat smooth but there are still chunks of avocado. Just how smooth you want your guacamole is up to you, but it looks best when it is still slightly chunky.
3. Stir in the diced tomato. Taste and adjust ingredients until it suits your preference. This guacamole will keep its bright green color for quite awhile, so you can make it an hour or two before a party and not worry about any browning.
© Jaymi Heimbuch
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