Matt's Famous Guacamole

comments (1) May 2nd, 2009     

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Ingredients:
2 large Hass avocados, ripened;
4 cloves garlic, minced (adjust quantity to your taste);
1 small diced hot pepper;
1/2 cup chopped fresh tomatoes;
Chopped cilantro (I prefer less than more);
1 tsp. salt,
1/2 tsp. pepper

P.S. I added diced red onion this weekend based on the comment below. Good with or without...

I've tried countless guacamole recipes through the years that run the gamut, from chunky to creamy, some with cilantro and some without (most people either love it or hate it), and some so oddball that they're not even worth wasting a tortilla chip. Yet every time I whip up a batch of guacamole for a party or just a pre-dinner appetizer, I always use this recipe I learned as a kid in California where the guacamole bar is high.

The key ingredients in this recipe are Hass avocados and fresh tomatoes (I prefer grape tomatoes or vine-ripe heirlooms). The other key is the order in which you add ingredients and the tools used to mix it up.

INSTRUCTIONS:

Begin by cutting your avocados in half and removing the pit. Then scoop or squeeze out the avocado meat into your mixing bowl. Take two knives and use them like scissors to chop and combine the avocado into a chunky mixture.

Next mix in your garlic and hot peppers using the same knife technique. When you've achieved the finished consistency -- not too chunky but not too creamy -- gently fold in the tomatoes with a fork. Finally, add cilantro, salt and pepper to taste. Don't over mix. If you have really salty chips then you can go lighter on the salt, and vice versa.

Garnish with cilantro and put in the fridge to set for an hour before serving.

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posted in: avocado, guacamole, appetizer

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