September 10th, 2009
This is a pretty big batch (6 cups) of guacamole, but there just never seems to be enough normally! This is a fresh and zesty version of guacamole where the wonderful avocado flavor is just enhanced by the lime and salt. For me the jalapeno is a great addition, as I love the heat with the mellowness of the fatty avocado. When I mash everything, I like to keep it thick and chunky- the texture and appearance is so much better than when guacamole gets pasty from over mixing. If you don’t have a potato masher, just use a fork. And I know that keeping the pits in the guacamole may seem strange, but it absolutely will keep your guacamole completely green- even if you make it the night before and keep it in the refrigerator.
1 white onion, finely chopped
1 large green jalapeno with seeds and veins, minced
3 garlic cloves, minced
10 ripe but firm avocados
3 large ripe limes
Kosher salt to taste
Combine the onion and jalapeno in a large mixing bowl. On a cutting board, sprinkle the garlic with kosher salt and let sit for a minute. With the blade of a sharp knife, scrape the garlic and salt into a smooth paste like texture. Add the garlic paste to the onion and jalapeno.
Half all of the avocado’s, and dispose of the pits, except for 2, which you should add to the onion and jalapeno mixture. Score the flesh of the avocados into cubes, and then scoop the flesh out with a large spoon- throw away the skins. Add all of the avocados to the onions, jalapeno, garlic and pits. Add all of the limejuice to the bowl and roughly smash everything together. (I like to use an old-fashioned potato smasher.) Season to taste with kosher salt.