Guacamole
I prefer to use Hass avocados in my guacamole. You can tell when a Hass avocado is ripe when the skins are no longer green, but close to black. Also when ripe, the hard stem end on top of the avocado will easily fall off if you press it off to the side. The chiles you use are a matter of preference. Jalapeños can vary in heat, as can other chilis. If you're unsure of how hot your chilis are, start with a small amount, then taste and add more. Remember that it’s easy to add more chopped chiles than to try to take them out. Fresh chilis aren't always easy to find in France so I keep some homemade pickled chilis on hand, and use those.
Servings 4 servings
- 2 cloves garlic, peeled
- 1 teaspoon kosher or sea salt
- 3 medium ripe avocados (about 1 1/2 pounds, 700g)
- juice of one small lime
- One small chili, chopped
- 1/2 small red onion, peeled and finely diced
- chopped cilantro
- optional: 1 teaspoon olive oil
- optional: a dash of chipotle or ancho chile powder, or hot sauce
- Mash the garlic and salt together in a mortar and pestle. (You can also make guacamole in a bowl using a fork or potato masher. If so, chop the garlic first.) Split the avocados in half and remove the pits. Scoop out the pulp with a soupspoon and dice the pulp, then add it to the garlic and mash it into the garlic along with the lime juice.
- Mash the guacamole so it’s to your liking – some like it chunky, some prefer it smooth – then mix in the onions, cilantro, some chopped fresh chili, and olive oil, if using. Taste and season with more salt, lime juice, and chile if desired. For a slightly smoky flavor, add a bit of chipotle or ancho chile powder.