The Glancy Family Cookbook

Guacamole

Glancy Family Cookbook Volume II, chapter 2

Category: Appetizers

Yields 2 cups

Ingredients

1/3 cup white onion, finely diced, or scallions, including some greens
1/4 cup cilantro
2 medium tomatoes, seeded (if you're feeling ambitious) and finely diced
1 or 2 cloves garlic, mashed or pressed
perhaps 1/2 tsp cumin
1 or 2 serrano chiles, finely diced (or other chiles)
salt
3 large avocados, preferably Hass if you have a choice
juice of 1 lime (or maybe 2, but start with 1 and taste)

Steps

Set aside a little onion, cilantro, and tomato for garnish, if you like.
Grind or chop the remaining onion, cilantro, and chile with 1/2 tsp salt to make a rough paste.
Peel and mash the avocado with a fork, or with freshly washed hands. You want a creamy/chunky combo.
Add the onion mixture and tomatoes.
Season with lime juice and salt to taste -- remember that it's easier to add additional lime juice and salt than it is to hunt down another ripe avocado.
If you're not serving right away, press a piece of plastic wrap onto surface to retard browning.
If you set aside garnish, remember to use it. Otherwise, you'll be annoyed with yourself when you remember it after the guacamole is consumed.
Give peas a chance! If you don't have enough ripe avocados on hand -- or if you want to save a little money, or to shave calories -- replace a portion of avocado with a portion of peas, briefly cooked and pureed. Frozen peas are completely acceptable.