On a busy week, my quest for the perfect avocados usually begins with a quick search for a ready-to-eat selection from an online grocery service. I don’t get my hopes up when my food delivery arrives. I know ripe avocados are hard to come by, one of the reasons I plan most of my meals ahead of time. When I get my hands on unripe avocados, I place them in a brown paper bag for two days to speed up the ripening process, a method I mention in my recipe for avocado cordero.
Guacamole can be prepared in a dozen different ways, so feel free to add or omit ingredients (e.g. add a chopped jalapeño for an extra kick). I like my guacamole on the side with lightly salted chips. For homemade tortilla chips, cut two or three medium sized tortillas into 6 triangle shaped wedges, coat each wedge with a bit of olive oil, sprinkle a bit of salt on one side, and bake at 350 degrees in a single layer for 5-6 minutes on each side.
3 hass avocados
1/3 cup red onion, finely chopped
1 small tomato on the vine, seeds removed and chopped
2 garlic cloves, mashed
Fresh lime juice, optional
Sea salt and ground pepper
Cilantro leaves, optional
Start by patting tomatoes with a paper towel to remove moisture. Halve and pit the avocados. Use a spoon to scoop out the flesh.
In a medium bowl, combine avocado, onion and tomato. Stir gently. Add garlic and juice from 1/2 lime. Taste and add salt and pepper as needed. Add more lime juice, a bit at a time, if necessary. For cilantro lovers, add a tablespoon of cilantro and stir gently. Serve on tacos or as a dip at your next gathering.