My personal favorite recipe is from Williams-Sonoma's Recipe posted below. Give homemade guacamole a try...you won't be disappointed in the quality of flavor from making it fresh.
Note: If you own a Molcajete (a mortar and pestle carved from volcanic rock)then prepare homemade guacamole the authentic way. If not, a bowl with a fork to mash the ingredients together works just fine. Do not be intimidated in preparing this fresh recipe.
Note: When slicing or chopping chilies, use a plastic glove or gloves to prevent oil from the chilies staying on your hands. The oil is very irritating if you touch your eyes with oil from the chilies on them. If you are not wearing gloves during the cutting of the chilies, be sure to wash your hands immediately with warm soapy water to remove the irritating oils from your hands.
Hint: a ripe avocado is slightly soft to the touch. Not too mushy soft.
My recipe makes two cups of fresh guacamole.
Ingredients:
1 ripe tomato, finely chopped
2 Tbs. finely minced white onion
2 Serrano chilies, finly chopped
1 Tbs. fresh lime juice
1/2 tsp. sea salt or Kosher Salt, plus more as needed
2 large avocados, preferabley Haas brand.
2 Tbs. finely minced fresh cilantro or fresh parsley if you do not care for the taste of cilantro.
Garnish on prepared, fresh guacamole:
1 Tbs. small fresh cilantro or fresh parsley leaves
1 Tbs. finely chopped white onion
1 Tbs. finely chopped tomato
Directions to prepare fresh guacamole:
Put the tomato, onion, chilies, lime juice and 1/2 tsp. salt into a molcajete or small bowl, and mash with a pestle or fork to a coarse paste. There should be little bits or chunks in this mixture, not creamy smooth consistancy.
Cut the avocados in half, remove the pits and scoop out the flesh of the avocado into the tomato mixture.
Add the minced cilantro or parsley and mash into the tomato mixture, leaving the mixture a bit lumpy.
Taste this mixture and add more salt if you think it will make the flavor better, more balanced.
Keep at room temperature for up to an hour before serving, covering with clear plastic wrap, pressing it directly onto the surface of the prepared guacamole.
If refrigerating for up to three hours before serving, do not add the cilantro or parsley until just before serving the guacamole. Keep the plastic wrap on the guacamole as mentioned above when keeping the prepared guacamole in the refrigerator.
