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Guacamole is only as good as the avocados that you use. Find dark green, Haas avocados from California. Gently squeeze the bottom of the fruit in the palm of your hand. You want just a little give if you making it that day. If it’s mushy, move along. If it’s firm, save it in a brown paper bag for a couple days. If you want to slow the maturity of an avocado, put it in the refrigerator.

 

Serves 4-6

 

2 avocados

1 clove garlic

1½  teaspoons salt

1 tablespoon lime or lemon juice

Half a Roma tomato, diced

¼ red onion, diced.

Splash of orange juice

1 serrano or jalepeno chile, diced. (optional)

1 tablespoon minced cilantro leaves (optional)

Using a mortar and pestle, mash the garlic with the salt until it turns to paste, the consistency of applesauce.

If you like your guacamole chunkier, halve the fruit and cut the meat crosshatch into small cubes. Scoop out with a spoon.  Otherwise, simply scoop it out into a bowl and mix it with the garlic paste other remaining ingredients. Adjust seasonings and amounts to suit your taste.

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The following comments are archived from the original publication of this post

• Shoulda Hada Plan Guac on Feb 10, 2011 @ 8:28 pm
  [...] After this, proceed to seek out a real recipe. Here’s an excellent one from our food editor, Dave Cathey. [...]
• Don’t Pass on Empanadas For Your Super Bowl Soire | Food Dude on Feb 03, 2010 @ 8:19 am
  [...] be the better choice for the buffet table. This will fit in well with the requisite watch-party guacamole and [...]
• More Hatch green chile recipes | Food Dude on Sep 02, 2009 @ 3:44 am
  [...]  1 cup guacamole [...]

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