It is a gift and a curse. Giving you this recipe for the most delicious guacamole will both enable you to make it on demand, endlessly, but too, it will render you incapable of lazily enjoying some at most restaurants, for you shall know what guacamole can truly be, rather than the sad, under-salted mash set before you. I have been known to request a slice of lemon at table so that I could “fix” the guacamole.
- Get a shallow dish, like a pie pan, and mash 2-3 avocados with a fork.
- Cut a plump lemon in half, juice it in your palm, straining out the seeds with your fingers, directly onto the avocado mash.
- Wash a bunch of cilantro; on average I’d say pinch off 1/4 of the bunch and mince it fine; you’ll have perhaps 1/4 c. Add in.
- Finely chop a nice red tomato or two and add in.
- Take 2-3 jalapeños or Hungarian wax peppers, de-seed and mince finely. Add in.
- IMPORTANT STEP: Take one yellow onion, mince finely and place in a separate bowl. Take a spoon of sugar or salt and add to the onion and squeeze it in your hand to fully incorporate it. Let it sit a minute. Pour hot water over it and let it sit a few minutes more. Pour the contents into a strainer and rinse with cold water. (This step removes the strong sulfuric taste of the fresh onion, allowing it to contribute to the other flavors without overshadowing them). Add to the rest.
- Stir all that goodness together. Generously season with salt. Taste with a chip so you can factor in the final saltiness of them together. If the flavor is dull, add salt and lemon juice until it sings in your mouth.
Don’t like cilantro? You can leave it out, but you should question your life choices. The guacamole, however, will still be worth eating.