Sunday, April 18, 2010

Best Ever Guacamole...

Over the years some of my fondest memories are times shared in our backyard at BBQs with family and friends. It's not unusual for us to invite over a passel of people and fire up the grill. It's all very casual -- the kithen countertop becomes a buffet table laden with BBQ'd items, summer salads, fruit, and chips.

There are recipes that become family favorites quickly. This is one of those recipes. It has accompanied every BBQ that our family has had for years. Since warm weather is fast approaching and you might be having a BBQ of your own, I thought I would share this "Best Ever Guacamole" recipe with you!

I realize that by saying this is "the best", that I'm bragging a bit. So be it. Any guacamole is delicious, but this really is the best -- at least I think so. It has just the right amount of kick and lots of flavor. Don't be misled by the jalapeño -- the avocados tone down the jalapeño considerably. So delicious!

"The Best Ever Guacamole"
Prep time: 15 minutes
Makes about 1 1/2 cups

1 jalapeño chili, seeded and very finely chopped (use gloves)
1/3 cup loosely packed fresh cilantro leaves, chopped
1/4 cup chopped sweet onion (such as Vidalia or Maui)
1/2 tsp. salt
3 ripe avocados
1 rounded tbsp. mayonnaise
1 plum tomato (cut off top, squeeze lightly to deseed)
plain tortilla chips

1. Place jalapeño, cilantro, and onion in food processor and chop only until they are small, but not pureed.
2. Peal avocados. Chop into 1/2 cubes and put into a bowl. Mash avocados with a potato masher or fork -- have some chunks remaining.
3. Add onion mixture and mayonnaise to avocado; fold in diced tomato and salt.
4. Guacamole is best if served soon after it's made, but if not serving right away, press plastic wrap directly onto surface of guacamole to prevent discoloring; refrigerate up to 1 hour. Serve with chips.

Here's a photo I took of my "Best Ever Guacamole."


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