6 tablespoons white or sweet onion, finely chopped
7 tablespoons cilantro, roughly chopped (2-3 pulses in the food processor)
1 cup tomatoes, finely chopped (yellow tomatoes OK)
1 small jalapeño, seeded, ribs removed; finely chopped
1 lime, cut in half
2 teaspoons kosher salt
5 ripe Hass avocados
1 ripe Florida avocado
Avocados, a note: Many avocados you find in the grocery store are hard. These are not good. They are not ripe, and they have no taste. Make sure you choose fruit that just yield to the touch, not mushy. Hass avocados have dark green – almost black – skin and are about the size of a tennis ball. They have a nuttier and more buttery taste than Florida avocados. The Florida avocado is larger and has less natural fat than the Haas, so it helps balance the flavor and texture of guacamole. This recipe calls for a mixture of the two. If you can't find Florida avocados, use 6-7 Haas avocados, depending on their size.
Special equipment: food processor, citrus reamer
- In a large mixing bowl, place onion, cilantro, tomatoes, jalapeño, and salt. Mix together. Squeeze the juice from both lime halves into the onion-tomato mixture. and mix again.
- Cut avocados in half and remove the pits. Peel the skin off carefully, leaving the flesh in tact. For chunky guacamole, cut the flesh in half lengthwise and then cut flesh into 1/2" slices; turn 90º and slice again into 1/2" cubes. For smooth guacamole, mash the avocado halves into the onion-tomato mixture with a fork.
- Gently toss avocados into the onion-tomato mixture. Using a clean spoon, taste for balance of flavors. Add more salt or lime if necessary.
Yields approximately 5 cups.