I’m really spoiled when it comes to guacamole—my mom and Chris both make it so well, I’m usually disappointed by restaurant versions! The only exception I’ve found so far is El Parador on East 34th. Even when I’m alone in the kitchen with an avocado, I don’t even bother—I just slice the plain avocado. This is partially due to a love of plain avocado, partially due to laziness (though it’s super-easy) and partially preferring having someone to share with. Here is Chris’ go-to recipe.
- 1 ripe Haas avocado (very slightly soft when pressed)
- 1 minced jalapeno (tastes best when dried until it turns red, but not totally dry)
- 2 tbsp chopped onion
- 3 minced cloves garlic
- 1/2 roma or plum tomato cubed
- 1 tbsp chopped fresh cilantro leaves
- 1/2 tsp coarse salt
- juice from 1/4 lime wedge
- In a small bowl combine all ingredients except for the avocado.
- Peel and pit avocado, removing any damaged flesh. Mash with a fork, being sure to leave some chunks intact.
- Add the other mixed ingredients to the avocado, mixing gently.
- substitute another tart citrus such as grapefruit, tangerine, or clementine for lime.
- some people don’t like cilantro, so omit it if that’s you or someone you are preparing this for.
- substitute habanero for jalapeno for an extra kick.