GUACAMOLE UPDATED

The avocados this time of year are just superb. There’s not a better time to make Guacamole. And, this recipe is an update of my favorite, mainly in technique.

In a nutshell…after mincing the red onion and the jalapeno, I really mince and mash them with the Kosher salt either in a molcajete or on your cutting board. Try to make it into a paste. Also, in addition to lime juice, I add some lime zest now. I know some folks like garlic in theirs…but not this one.

Give it a try…I think you’ll like it.

Ingredients:

• 2 large, ripe avocados

• 2 tbsp of red onions, minced

• 1 small jalapeno, seeds and ribs removed, minced (use a serrano for more heat)

• A good pinch of Kosher salt plus more if needed

• 1 medium Roma tomato, cored and seeded, small diced

• 1/2 tsp lime zest

• 1 tsp lime juice

• Pinch of white pepper to taste

• 2 tbsp chopped cilantro

Directions:

• Place your minced onions, jalapeño, and Kosher salt in a molcajete or on your cutting board and mash everything together to a paste consistency. Place in a mixing bowl.

• After removing the core and seeds from the tomato, dice into 1/8 inch pieces. Place in the mixing bowl.

• Slice your avocados in half lengthwise and separate the halves. Remove the seeds. Using a pairing knife, make 1/2 inch cuts in the flesh. With a spoon, remove the flesh and place in the bowl. Add the lime zest to the bowl.

• Using a fork or a small whisk, mash the avocados and other ingredients to your desired consistency.

• Season with the white pepper and more salt if necessary.

• Add the lime juice then add the chopped cilantro. Stir together. Taste for seasoning.

• Place a piece of plastic wrap on the surface of the guacamole then place in the refrigerator for at least 30 minutes.

• Serve with crispy corn tortillas chips.