Guacamole

A Hass avocado is very dark in color and has a bumpy skin.  Serve this with store bought tortilla chips, or fry your own.

• 2 jalapeños
• Vegetable oil
• 3 large ripe Hass avocados
• 1/4 white onion, diced
• 1 tomato, cored, seeded, and diced
• 2 cloves garlic, pressed
• 1/3 cup finely minced cilantro, stems included
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon salt

METHOD

Rub the jalapeños with a small amount of vegetable oil and roast them over a direct flame on the stove top or under the broiler, turning them with tongs until the skin blisters and bubbles on all sides.  When completely blackened, seal them in a plastic bag to let them "sweat" for about 10 minutes.  Split open the chiles and scrape out the seeds, discarding the seeds and the stems, then mince the chiles. (There is no need to peel these.)

Cut the avocados in half and remove the pits.  Scoop out the avocado flesh and place it in a medium bowl.  Mash the avocado with a potato masher or fork until smooth, but with small chunks still visible.  Stir in the onion, tomato, garlic, cilantro, lime juice, jalapeño, and salt.  Mix well.

Cover by pressing plastic wrap directly onto the guacamole, which will completely seal the guacamole so that it does not discolor from contact with oxygen.  Refrigerate until ready to use, but bring to room temperature before serving.

Makes 3 cups

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Reprinted with permission from © 2006, Katherine Kagel Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe, published by Ten Speed Press click for book review

recipe from www.inmamaskitchen.com

 

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