Sunday, May 07, 2006
There are as many ways to make great guacamole as there are home cooks, so this is just one way to do it.
Serve with fresh, hot corn tortilla chips and salsa and a margarita or an icy cold Corona with a wedge of lime.
(makes about 2 cups, easy to double or triple recipe or cut back to a single serving)
3 large, ripe Hass avocados, chopped roughly and scooped into bowl
Juice of 1 lime
2 cloves of garlic, finely minced, the finer the better
1 jalapeno, minced finely (optional)
1 half of an onion, minced finely
1 small bunch cilantro, chopped
Salt and pepper to taste
Add dried cranberries for a touch of sweetness and some visual interest. Guacamole purists may disagree, but I love it!
In a bowl, combine all ingredients. Depending on your preference, stir until a smooth puree or leave chunky.