I’m a bit of a purist when it comes to food. I love to taste fresh, real ingredients and I especially love when a dish is so perfectly and simply made that I can deconstruct it. It’s this special little talent of mine: the foodie equivalent of being able to play a piece of music by ear.
As far as guacamole goes, it’s one of those recipes that is so very simple, but so often ruined by too many ingredients. It’s also quite a healthy snack at it’s heart, being entirely made of raw vegetables. Tomatoes? Garlic? Sour cream? God forbid, putting it all in a BLENDER? No, no, no. You’re over-thinking this, people!
Chipotle nails their guacamole recipe, but honestly there’s no real secret to it. The only trick is keeping the ingredient list down to just the essentials, and dicing/mixing by hand so that all the ingredients are recognizable and the individual flavors come through. Here’s my version-enjoy it with corn chips, or on top of tacos, tostadas, etc.
- 2 ripe avocados
- 2 T diced jalapeño, seeded and deveined (about 1 small pepper or ½ a larger one)
- 1 small handful cilantro, minced
- ¼ red onion, diced
- juice of ½ a lime
- salt to taste
- Wash avocados, cut in half and twist apart. Scoop flesh out with a spoon and remove pits. In a small mixing bowl, combine avocados, jalapeño, cilantro, onion, and lime juice. Mash with a fork until mostly smooth with some chunks. Salt to taste, stir to mix in salt, and chill until ready to serve. To keep it from browning, cover the bowl with a piece of plastic wrap and press it onto the surface of the guacamole.