Guacamole

Strong, simple fresh flavors are the key to a really good Guacamole. I only use tomatoes as a garnish, so they do not water down the guacamole. Sometimes, I put a Cracked Black Pepper Garnish (recipe attached) on the tomatoes. Ripe avocados are also key to the texture and flavor of a good guacamole. I like a chunky guacamole. If you do not like cilantro, the Guacamole is still really good without it!

Makes: 3 cups
Serves: 6, as an appetizer
Prep Time: 15 minutes

Guacamole:
5 ripe avocados, preferably Haas
6 tablespoons fresh cilantro, chopped
1 medium red onion, diced
4 jalapeño chilies, stemmed, seeded and finely diced
3 tablespoons lime juice, freshly squeezed
1 ½ teaspoons fine sea salt
½ teaspoon black pepper, freshly ground
Sliced tomatoes for garnish (optional)
Cracked Black Pepper Garnish (optional)

1. In a mixing bowl, cut the avocados into quarters. Remove the seeds, and peel and cut into the bowl. (Save a seed to place in the guacamole to keep it green)
2. Mash with a potato masher or a fork until chunky.
3. Add the remaining ingredients and combine.
4. Mound into a bowl and garnish with sliced tomatoes drizzled with the Black Pepper Garnish (optional).

Serve:  With Tortilla Chips, or put the seed in the guacamole and chill until you are ready to use.

Black Pepper Garnish:
Makes: ½ cup
Prep Time: 5-10 minutes

The perfect accompaniment to a ripe avocado or guacamole. Use it when you need a burst of flavor. Do not use as a vinaigrette, it is too powerful!

2 tablespoons fresh cracked black pepper
½ cup olive oil
2 tablespoons lemon juice, freshly squeezed
1 teaspoon salt

1. In a small bowl, stir all of the ingredients together. Spoon over avocados or guacamole.
   Stores well in the refrigerator.

Store: In a jar in the refrigerator. Let it sit at room temperature to use as garnish.

RESOURCE LINKS:

WMF Potato Masher:

OXO Juicer:

Tomato Knife:

Backyard Farms Tomatoes