I’m a lover of chips and guacamole. I could eat an entire serving on my own and be completely fine with it. This guacamole is sure to be a hit at all those Memorial Day picnics coming up this weekend. It’s easy to make ahead of time. Throw some chips in a bowl when you arrive and wait for the compliments to roll in.
Guacamole Recipe (from of Williams Sonoma)
1 ripe tomato, finely chopped
2 Tbs. diced white onion
2 serrano chilies, finely chopped
1 Tbs. fresh lime juice
1/2 tsp. minced garlic
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
For the garnish:
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)
1 Tbs. finely chopped ripe tomato (optional)
Directions:
Put the tomato, onion, chilies, lime juice, garlic and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.
If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.
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