Holy Guacamole!

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I am asked for my guacamole recipe almost as often as I am asked for my salsa recipe. One of the greatest things about this month of raw eating is being able to have one of my favourite foods whenever I want. Special thanks to Meghan who produced the guacamole for these pictures.

INGREDIENTS:
2 avocados
1 medium very ripe tomato (heirlooms have the best taste)
1/4-1/2 cup onion (I prefer white)
1-3 jalapenos (more for spicier salsa)
1/4 cup of chopped cilantro
Juice from 1/2 lime
Sea salt to taste

The secret to my excellent salsa is in three things. First… FRESH INGREDIENTS. Look for the most ripe, deepest red tomatoes you can find. Organic and heirlooms are the best. Your avocados should be dark, almost black and when you pinch them in your hand they should be soft enough that your finger presses into the skin without much effort. They aren’t ripe yet if pushing requires any effort. They are over ripe if the skin is detached from the fruit inside and has started to harden (it will feel a bit crusty when you push into it). If you are on the wimpier side with spiciness but still want the taste and texture jalapenos offer the guacamole, pick ones that are light green. The more deep the green the more likely they are to be spicy… but they may surprise you… this isn’t a rule.

Second, DON’T MISS ANYTHING. Why!? WHY!? Why am I so often served un-delicious guacamole in restaurants when it is SO EASY to make? Because people use less than ripe ingredients or they leave out either the cilantro and/or the jalapenos. It is possible to make a “mild” guacamole while still keeping the jalapenos in… and for the love of the god of good food… DON’T leave out the cilantro!

And third!? Follow me on these three easy steps for which ingredients to cut/mix first. The order is important!

1) Chop the tomatoes first… chop them finely – it takes time but makes the difference. Next chop the onion and mix it in with the tomatoes.

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2) Next finely chop the cilantro and mix in with the tomatoes and onions. Now you are going to chop the jalapenos. I personally don’t like unpredictably spicy guacamole so I remove the seeds. Juice half a lime over the mix, adding in the salt.
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Finally, open your avocados in half. scoop out the fruit from the skin with a fork. Using the back of the fork press the avocado into the rest of the guacamole until it is consistent but still chunky.
NEVER ADD WATER. NEVER USE A BLENDER. Never ever add cumin, garlic, bell peppers, or sour cream/sour supreme. Blech.
Ta da! Delicious guacamole. Enjoy!
YIELD:
Feeds about 4 people (but expect it to be gone in about 10 minutes flat)
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