ERIC'S

Everybody loves guacamole. It's up to you whether to add onion and chile. Guacamole should have texture; use a fork to mash the avocados, not a food processor.

 

~1/2 small red onion, minced (optional)

~3 ripe Haas avocados

~1 medium ripe tomato, chopped

~Juice of 1 to 2 limes, to taste

~1 small garlic clove, minced

~1/4 teaspoon lightly toasted cumin seeds, ground

~1 small serrano chile, seeded and minced (optional)

~Salt, preferably kosher salt, to taste

 

1. If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water. Soak for five minutes, then drain, rinse and dry on paper towels.

 

2. Cut the avocados in half, remove the pits and scoop out the flesh. Mash in a mortar and pestle or with a fork. Do not use a food processor. Add the chopped tomatoes and lime juice, and continue to mash. Stir in the onion, garlic, cumin, chile and salt to taste. Taste and adjust seasonings. If not using right away, cover with plastic, placing it directly on top of the guacamole. Stir before serving to restore the green color.

 

Yield: Makes about 1 1/2 cups