Holy Guacamole

One of my favorite things about cooking is preparing things that other people love. Things that, when they see it on the table, they ask something like, "Is that your bolognese?"  (Ok, people aren't saying that about my bolognese yet, but they will - I'm sure of it!)

My Holy Guacamole is exactly that kind of recipe.  This is the first time I've ever made note of what went into it - I usually just eye ball it. It's a very forgiving recipe that you can adapt as you see fit. I have to say, though, it's pretty amazing just as written!

Ingredients:

• 1 medium tomato, seeds removed, chopped finely
• 2 - 3 shallots, chopped finely
• 1 jalapeno, seeds and ribs removed, chopped finely
• juice and zest of one (or two, depending how juicy the fruit is) lime
• 1 large handful of fresh cilantro leaves, chopped finely
• salt and black pepper, to taste
• 4 ripe Haas avocados

Method:

1. Combine tomato, shallot, jalapeno, cilantro, and lime zest in a small bowl.
2. Split avocados, remove pits, and scoop flesh in a medium bowl.
3. Mash avocados to your desired texture with a potato masher or fork. I keep mine a little chunky.
4. Immediately squeeze lime juice over avocado then mix gently. Sprinkle with salt and pepper.
5. Fold in veggies, mixing gently to combine but being careful not to mash the avocados any further.
6. Serve immediately with tortilla or pita chips, veggies, etc.

Although you're likely not to have any leftovers with this recipe, you can store prepared guacamole in the fridge for a couple of days. The citrus juice will help keep it from turning brown as it's stored, and you should also cover it with plastic wrap so that the wrap is directly covering the dip (it's exposure to air that turns the avocado brown).  Some people also say if you reserve a pit and nestle that in the guacamole, it'll keep it fresher-looking longer.