this month’s bon appetit featured a mouthwatering spread of taco fillings–shrimp in adobo sauce, seared short ribs, fresh chorizo, rajas poblanas & cumin & ancho chicken. i went grocery shopping last night accordingly, picking up guacamole ingredients only as an afterthought (“oh, that would be good with the tacos.”). lo & behold, after spending the first half of my day sunning myself at james madison park, i came home this afternoon famished & craving a fresh, bright summer snack. i made the guacamole with every intention of limiting myself to a snack-sized portion & saving the rest for the upcoming week’s dinners only to devour the two-and-a-half cups my recipe yielded. i guess that means i liked it… so maybe you will too!
-2 medium ripe avocados, diced
-1 small onion, peeled & diced
-1 clove garlic, peeled & minced
-2 medium roma tomatoes, gutted, trimmed & diced
-1 jalapeno, finely chopped
-the juice of 1 large lime
-1 tbsp chopped fresh cilantro (optional)
-salt, to taste
combine all ingredients in a medium-sized bowl using a fork. feel free to mash up avocado like i did. serve chilled or at room temp.
*yields 2.5 cups of guacamole
see also: mark bittman’s salsa fresca, reprinted here.