Guacamolé (Mexican)

It's almost a law of nature: Where there are parties, there is always guacamole. And no wonder. This classic dip has just five essential ingredients, and they combine to make an addictive mixture that pleases pretty much everyone. Perfectly ripe avocados provide an unctuous, buttery base, and a squeeze of lime adds acid that balances out the fattiness of the fruit. Add a sprinkling of salt to wake up the flavours, cilantro for depth and all you need is a handful of chips.

1 avocado, very ripe and soft
2 Tbsp. white onion, finely chopped
½ small Serrano or jalapeño chili
1 Tbsp. fresh cilantro, chopped
⅛ tsp. kosher or sea salt
3 Tbsp. tomato, minced
black pepper, freshly ground

Cut the Avocado:
Cut around the avocado, lengthwise, until you feel the knife hit the pit. Then, rotate the avocado to cut all the way around the pit, dividing the avocado in half. Twist the two halves apart.

Place the half with the pit on a cutting board and whack it with a large chef's knife, aiming to imbed your knife in the center of the pit. Once imbedded, twist the knife to release the pit from the avocado. Tap the knife on the side of a bowl to remove the pit from the knife.

Use a large spoon to scoop the avocado flesh out of the skin. Place the avocado flesh into a bowl.

Make the Guacamole:
Place the onion, chili, cilantro, and kosher or sea salt in a medium bowl. Mash them with the back of a fork to release some oils.

Add the avocado and mash with a fork until slightly chunky.

Add the remaining ingredients and mash and mix until combined.

Taste your guacamole and adjust the kosher or sea salt and pepper to taste.

Makes 1 cup or 8 servings.

Cook's Notes: It is super important to choose an avocado that is not too firm, but also not too soft. Make sure you give it a quick (gentle) squeeze at the store before buying it. There should be a little bit of give to it, but it shouldn’t feel too soft. If it doesn’t have any give at all, then it is probably too firm. If you aren’t planning on making the guacamole for a day or two, then the firmer avocado will do, but just make sure that you plan ahead.

How Do You Keep Guacamole From Turning Brown?
You know the feeling - you worked so hard making guacamole, only to have it turn brown right when it is time to eat.

There are a couple of different ways that I have found that really seem to work.

• Add the pit of the avocado to the guacamole dish.
• Add an extra tsp. of lime juice.
• Cover in plastic wrap.

I would recommend doing all three if you can, but remember, as much as you try, the guacamole is going to turn brown if you don’t eat it relatively soon after eating it, so plan ahead.