Taqueria Guacamole
An example of why my relationship with Rachael Ray is so conflicted. She's a little annoying, has no formal chef's training, and seems on the edge of a severe emotional breakdown 80 percent of the time. But she's also completely guileless (she once said, "Let's just sit here and have a cup of coffee while Chef Roy tosses my salad" on $40 a Day without cracking a smile), has great tasting instincts, and presents simple, fresh recipes that just can't go wrong. This is my take on her Taqueria Guacamole, adjusted to my taste. I like to bring the processed ingredients to parties, buy the avocados on the way, borrow a bowl, a knife, and a fork, and make it there, since this is best when it's absolutely fresh. Get a friend to bring the chips.
2 ripe avocados
1 lime
1 plum tomato, seeded and chopped
1 small white onion, finely chopped
1 small clove garlic, minced
1 medium fresh jalapeno, seeded and finely chopped
Coarse salt
Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Roll the lime on the countertop, slice in half, and squeeze the lime juice into bowl, catching seeds with the opposite hand. Mash avocado and juice to desired consistency, then fold in tomato, onion, garlic, and jalapeno. Season guacamole with salt, to taste.
2 ripe avocados
1 lime
1 plum tomato, seeded and chopped
1 small white onion, finely chopped
1 small clove garlic, minced
1 medium fresh jalapeno, seeded and finely chopped
Coarse salt
Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Roll the lime on the countertop, slice in half, and squeeze the lime juice into bowl, catching seeds with the opposite hand. Mash avocado and juice to desired consistency, then fold in tomato, onion, garlic, and jalapeno. Season guacamole with salt, to taste.