Best Ever Guacamole Recipe

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Best Ever Guacamole Recipe

Perfectly ripe avocado and tomato are essential for success.  An avocado should feel heavy for its size and have an overall give when squeezed.  The stem end should be even softer when pinched.  When you flick off the stem nub, the color underneath should be a vibrant green.  If yellow, the avocado is not ripe.  If brown, it is past it's prime.  Generally tomatoes sold on the vine continue to ripen so choose ones that are heavy for their size - meaning they were lucious when picked and are not so old to have dried out.  A vibrant skin color and an overall give when squeezed is always best.  When you smell the stem end, a really good tasting tomato will have a distinctive farm fresh aroma.  I prefer the flavor of lemon in my guacamole and choose ones that are heavy, plump, and have smooth skins.  A smooth skinned lemon yields more juice.  If you see browning at the blossom end, that means the lemon is aging.

Makes about 3 cups

Ingredients
1/2 cup finely chopped tomato (seedy membrane discarded before cutting)
1/2 cup finely diced red or sweet white onion
1/4 cup of fresh lemon juice
optional: 1 clove garlic grated
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of ground cumin
pinch of chili powder
2-1/2 to 3 pounds of ripe avocado

Instructions
1. Into a mixing bowl, add the first 8 ingredients.
2. Cut the avocados in half, remove the pit and skin. Mash the avocado on a cutting board, using a fork. Combine with the other ingredients.
3. Taste. Add more salt, lemon juice or any of the other ingredients until your guacamole is perfect.