Guacamole (no tequila used, but still very Mexican)

[chefrob]

It's amazing how unflavorful store-bought, and sometimes even restaurant guacamole can be. It's all about the building of flavors, which most recipes do not take into consideration. My recipe starts with a flavorful chile paste base. I am immensely confident that you will enjoy this guacamole.

Yield: 4 generous servings

1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped cilantro
2 teaspoons finely minced jalapeno or serrano chile, or more to taste (can use habanero if desired)
1 level teaspoon sea salt
the juice of ½ lime
3 ripe-but-firm Hass avocados, diced into 1-inch chunks

3 tablespoons diced tomato
2 firmly packed tablespoons chopped cilantro
1 tablespoon finely chopped white onion

More sea salt, if necessary
White corn tortilla chips

1) Mash 1 tablespoon white onion, 1 tablespoon cilantro, 2 teaspoons fresh chile and 1 tablespoon of sea salt into a paste using a mortar and pestle. When liquified, incorporate the juice of 1/2 lime.
2) Add the diced avocado to a large tupperware container and mash with a potato masher to desired texture (don't overdo it).
3) Scrape the chile paste over the mashed avocado and stir to incorporate the flavors. Fold in 3 tablespoons diced tomato, 2 tablespoons cilantro and 1 tablespoon white onion. Season to taste.
4) Pour into a molcajete or stone bowl. Garnish top of the guacamole with extra tomato. Serve with white corn tortilla chips.

*Feel free to add a little more tomato, onion, chile or cilantro, if desired. This isn't an exact science but I would make it this way for your first time.

[MilesDavis]

I whipped up a batch of your guacamole today, and everybody went nuts over it. Thanks for the recipe!

[wichie13]

No tequila was harmed in the making of this Guacamole??

Sounds good will have to try it.

[chefrob]

You're welcome, Miles. If any of you are curious about how to make this recipe suitable for people who dislike onion, I have some great advice that recently worked on my die hard onion-hating girlfriend. Simply soak the finely chopped onion in about 150 F water seasoned with about 1 tablespoon of salt for 5 minutes. The hot saltwater releases the harsh gases from the onion while maintaining the crisp texture. After 5 minutes, rinse the onion with cold water in a fine mesh sieve and let drain before using. Please do not use red onion as shown in the picture. Also, I like habanero, extremely finely minced though. What's even better is that most non-chile heads can handle it when its minced to oblivion. Just don't add too much all at once!

And I forgot to mention this for the tomato. Use Roma or plum tomatoes. Deseed so you're just left with the flesh. Some of the meaty interior is okay, but unneccesary as you should only need about 1/2 plum tomato per every 3 avocados.

No cumin, garlic, black pepper, ancho powder or any other amendments are needed or should even be thought of. Good guacamole is very simple and vegetable focused.