This Saturday I had a small dinner party, and decided to make my ultimate guacamole as one of the starters. I know, you’re thinking: what, guacamole? That’s as common as tacos! But this guacamole, created by master Chef Kathy Gunst, is fresh and chunky, alive with the vibrant flavors of Mexico — not a mush of indistinguishable ingredients like those found in so many mediocre Mexican restaurants.
It always gets rave reviews.
Use the knobby, dark-skinned California Haas variety — they’re richer and less watery than their thin-skinned Florida counterpart.
4 ripe Haas variety California or Mexican avocados
1/2 fresh jalapeno pepper
1/3 chopped fresh cilantro
Juice from 1 fresh lime
1 large ripe tomato, chopped
2 scallions, finely chopped
quarter cup finely chopped onion, red or white
Splash Tabasco, optional
Salt to taste
2 cups salsa (hot, medium or mild, homemade or bottled)
1 cups sour cream
About 1 large bag nacho or tortilla chips
Cut the avocados lengthwise and remove the pit. Gently scoop out the flesh and place in a medium bowl. Using the back of a fork, break the avocados up into chunk, being careful not to overwork it into a mush. Being careful not to rub your eyes, cut the jalapeno in half lengthwise. Remove the seeds if you don’t want a slightly spicy dish; leave them in if you like a “bite.” Chop half the pepper and seeds if using and add to the avocados. Gently fold in lime juice, tomatoes, scallions, onions, Tabasco if using and salt to taste. Serve within 1 hour with the salsa, sour cream and chips.