The best thing that can happen to a ripe avocado (though I am open to debating).
Course: Appetizer, Side Dish
Author: Katie Workman
2ripe avocadospreferably Hass
1medium-size ripe tomatocored, seeded, and chopped (about 2⁄3 cup)
Kosher or coarse salt and freshly ground black pepper
2teaspoonsfresh lime juice
½ to 1teaspoonchopped seeded jalapeño pepper(optional)
½ to 1teaspoonchopped fresh cilantro(optional)
Lots of tortilla chipsfor serving
Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting one direction and then crosswise in a gridlike fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl.
Add the onion, tomato, 1⁄2 teaspoon of salt, and a few grinds of black pepper. Use a fork or a potato masher to combine the ingredients and mush up the avocado, leaving it as chunky or as blended as you like. Stir in the lime juice, then adjust the seasonings.
You can serve the guacamole as is with tortilla chips or see the Fork in the Road suggestions for adding other seasonings on this page.
Fork in the Road
Jalapeños are hot, and cilantro is a serious love-hate herb. There are various versions of the guacamole you can make. If you don't know if you have cilantro haters or heat averse people in the crowd, make the guacamole without the jalapeños and cilantro, then divide the mixture into two bowls. Leave one batch plain and spike the other with the more strongly flavored ingredients. Make sure to label the bowls if you do this.
What the Kids Can Do
They can cut the crosshatches in the avocados, which does not have to be done neatly, nor does it require a sharp knife. You could let littler kids scoop out chunks of the avocado with a spoon instead. And mash away.