Speedy Spicy Guacamole
If you have time, buy very firm, even hard, avocados a few days ahead of time and let them ripen on your kitchen counter. Ripe avocados are very dark green in color and slightly soft to the touch. If you buy one that is too soft, it's often bruised and brown inside.
The citric acid is optional, but it provides an added tangy flavor and helps the guacamole keep its bright green color longer. You can vary the amounts of any of the ingredients to your taste — or use just avocado, garlic, lime juice, and salt for a quick basic version.
- 1 medium ripe avocado
- 8 small cherry or grape tomatoes, quartered
- 2 cloves garlic, minced
- 1/2 jalapeño or serrano pepper, seeded and minced
- 2 tablespoons cilantro, minced
- 1 tablespoon fresh lime juice
- 1/4 teaspoon citric acid, optional
- 1/2 teaspoon salt
- Tortilla chips
- Prepare the avocado
Slice the avocado in half lengthwise and open it. Remove the pit (see technique). Using a tablespoon, scoop the meat of the avocado out of the skin, and put it in a medium bowl. Mash the avocado with a fork until it is about halfway smooth.
- Prepare the tomatoesPress a paper towel into the quartered tomatoes to soak up some of the juices. Add the tomatoes to the bowl.
- Finish the guacamoleAdd the garlic, pepper, cilantro, tomatoes lime juice, citric acid (if you are using it) and salt, and stir the guacamole until it is well mixed. You can serve the guacamole immediately, but it tastes best if you refrigerate it for one to three hours to allow the flavors to blend.
- ServeServe the guac with tortilla chips.