Guacamole

Avocados have become increasingly available in Iowa, at a pretty decent price. I think the haas from Mexico or California are the best for making guacamole. I’ve experimented with all kinds of recipes over the years, and have found that the more you can let the avocado speak for itself, the better. My recipe is simple and reliable, and usually disappears when I put it out. Kids love it, which to me is always important, since there are usually a few at my table! Any kind of tortilla chip will do, though lately I’ve been using  the blue corn tortillas from Trader Joe’s–it’s a nice color contrast.

Ingredients

3-4 avocados

1-2 cloves garlic

1-2 limes

salt

white pepper

Cut the avocados in two by sliding a chef’s knife around the pit, and twisting them apart.  Then use the edge of the knife to take out the pit: hold the half with the pit, tap the edge of your knife into the pit (be careful!), and then twist the knife; the pit should come out easily. Then peel the halves, and throw into a bowl or stone mortar. Squeeze juice of one line immediately onto avocados: roll the lime to soften it, and then cut it in half, and use a fork to get as much juice out as possible.  Add 1 clove of garlic, finely minced–I put it through a press, or a microplane. Go easy on the garlic: this is a recipe where you really don’t want to overdo it.  Add a good pinch of salt, and about a 1/4 teaspoon white pepper. Mash it all with a fork, or with a pestle, if you’re using a mortar. This is better than using a food processor, which I think adds too much air, which causes oxidation and discoloring, and purees the mixture. I prefer guacamole to have some texture, with some small pieces of avocado still present. Once you’ve got it mixed up, check for flavor. Add salt or lime juice as necessary. Serve as soon as you can. This will keep for a day or two in the refrigerator, but it’s best used right away at room temperature.