Guacamole Draft

Name: Guacamole
Total time: 1 h
Yield: 4-6 servings
Ingredients: 1 ripe tomato (chopped); 2 ripe avocados (preferably Hass); ½ tsp salt; ⅓ cup lemon or lime juice; 2–4 tbsp cilantro leaves (coarsely chopped, tough stems removed); 1–2 tbsp fresh or pickled jalapeño (finely diced); ½ red onion (finely chopped); ½ cup store-bought salsa verde (from delis and health-food stores); 1 clove small garlic (crushed)

Chunky guacamole of Hass avocado, tomato, jalapeño, red onion and cilantro that I let sit for half an hour so the flavors meld, then serve at room temperature.

Rest1 hr
Total1 hr
Makes4–6 servings
KashrutParve

What you need

Amount:×1

1 ripe tomato, chopped
2 ripe avocados, preferably Hass
½ tsp salt
⅓ cup lemon or lime juice
2–4 tbsp cilantro leaves, coarsely chopped, tough stems removed
1–2 tbsp fresh or pickled jalapeño, finely diced
½ red onion, finely chopped

Optional add-ins

½ cup store-bought salsa verde, from delis and health-food stores (optional)
1 clove small garlic, crushed (optional)

How I make it

Put the chopped tomato in a strainer and sprinkle with the salt. Refrigerate for half an hour to drain.
Scoop the avocado flesh into a medium bowl and immediately season with the lemon or lime juice so it doesn't brown.
Mash with a fork, but not too much – it's important to leave chunks.
Add the tomato, jalapeño, onion and cilantro and stir.
If you like, add the salsa verde and garlic now and mix well.
Let the bowl stand for half an hour so the flavors meld. Serve at room temperature.

What I've learned

If I have a molcajete on hand, I mash the avocado in it.

Source: ChefEf (chefef.com)