For my best guac, I embellish gorgeous ripe avocados with tangy bits of this and that. It’s a mite chunkier than authentic Mexican guacamole but (dare I say it?) upgraded. Always prepare guacamole close to serving time, as it will discolour. Luckily, it is delicious, so leftovers never sit around long. Whole-wheat tortilla chips, which are extra crispy, make excellent scoops.
3 ripe avocados (total 1 lb/500 g)
1 small jalapeño, seeded, finely chopped
1 small clove garlic, pressed or minced
3 tbsp (45 mL) finely chopped, seeded plum tomato
3 tbsp (45 mL) finely diced red onion
2 tbsp (30 mL) chopped cilantro leaves
2 tbsp (30 mL) fresh lime juice, divided
1 tsp (5 mL) kosher/sea salt
Pit avocados. Scoop pulp into medium serving bowl. Mash with fork.
Add jalapeño, garlic, tomato, onion, cilantro, 1-1/2 tbsp (22 mL) lime juice and kosher or sea salt. Gently combine with fork. Add some or all of remaining 1/2 tbsp (7 mL) lime juice to taste.
Makes 1-2/3 cups (400 mL).
Make-Ahead: The guac can be kept at room temperature about an hour before it begins to discolour. Stir before serving. If you want to refrigerate this, do not add the tomato and cilantro until serving time.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL