CALIFORNIA GUACAMOLE Recipe
- 3 3 3medium, fully ripe avocados
- 1/4 0.25 0.25cup CUP_USVolumefreshly squeezed lime juice
- 1/3 0.33 0.33cup CUP_USVolumefreshly chopped cilantro
- 1 1 1medium shallot, minced
- 1 1 1tablespoon TABLESPOON_USVolumeroasted garlic (see separate recipe)
- 1 1 1small jalapeno, seeded and minced
- 1 1 1teaspoon TEASPOON_USVolumesalt
- Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.
- Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno and salt.
Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)
Note: Makes about 2 cups, serves 4 to 6
There are as many different guacamole recipes as there are cantinas in Tijuana. Mine is a simple version, subtly flavored with roasted garlic and shallots. I try and keep the processing of the fresh ingredients to a minimum to let the flavors each play their role and always use fully-ripened, pebble-skinned Haas avocados.