Directions
In a 1-quart bowl, combine the scallions, garlic, pepper pieces,
tomato (if desired), cilantro, and lime juice. Remember, it’s
really important to protect your hands when you’re chopping
the jalapeño!!
At this point, you may leave the mixture for a few hours. About
15 minutes before you want to eat the guacamole, get out your
avocados. Slice them in half lengthwise, stopping at the pits.
Separate the avocado halves from the pits, and use a spoon or
fork to scoop out the flesh of the avocado. (If there is brown
flesh, don’t use it; aim for the light green stuff.) Put
the flesh in the bowl with the onions, garlic, peppers, tomatoes,
cilantro, and lime juice.
Mash the avocados into the mixture with a fork, adding the salt
as you mash so that it is stirred in. You don’t have to
mash them too much; a few chunks add to the flavor.
Place the guacamole in a decorative bowl, and serve it with tortilla
chips. Serves 6 to 8.
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