The Supreme Plate Guacamole
Regardless of the time of year, as long as you can get your hands on a few ripe and ready Avocados, Guacamole is a surefire hit, well that is if you know to make it. Some people believe that less is more, so they barely add anything to a few mashed up avocados and call it a day. We over here have adapted a few old school recipes that loved ones and well respected cooks have performed in front of us many times and felt that while less is more in some cases, a few perfectly paired ingredients will create more than you could imagine.
If you don’t finish the entire bowl, smooth out whatever is left in the container your going to store the Guacamole in, take some plastic wrap and press it tightly against the top of the Guacamole. For those that don’t know, after slicing an Avocado, if your not going to eat it all, lightly dip the Avocado in lime or lemon juice and wrap it in plastic wrap tightly and place it in the fridge. You will see little to no browning of the Avocado at all.
With this recipe it usually isn’t a problem, because there’s never any left.
(recipe after the jump)
3 ripe Haas Avocados (peeled and deseeded)
2 medium Jalapenos (rib and seeds removed, diced fine)
1 Serrano pepper (rib and seeds removed, diced fine)
½ cup of White or Red Onion (diced fine)
1 small Tomato (diced medium)
1 bunch Cilantro (washed well, stems removed and chopped)
Mash all of the ingredients together in a bowl with a mortor and pestle.
Add the Lime Juice as needed to taste.
Season with Kosher Salt as needed to taste.