This recipe is courtesy of "Uncle Jeff" an amazing cook, BBQ expert and restaurant owner. If you are ever in Layton Ut, you MUST visit Holy Smoke BBQ! That's his baby. We are SOOOO lucky to have him in our family because his BBQ is unmatched and this Guacamole is the BEST I've ever had. We also love his sense of humor which you will get a hint of in his typing of this recipe. Thanks Jeff for sharing!
Great Green Gobs of Guacamole
Makes about 4 cups
The best—really the only—avocado to use is the variety called Hass, small, nubbly, black-skinned ones from California. (There are those of you who think that nothing good has ever come from California, but hey, these are the same folks that gave us Disneyland and Hollywood Squares.) They should be just ripe, giving slightly to thumb pressure. If there are no Hass avocados or if they are not perfectly ripe, make something else. If there are no ripe tomatoes, omit them, if you can’t find fresh cilantro, so be it: If the avocados are good you won’t miss the cilantro—much. Dice the onions very fine. (If you have time, dice them, and let them sit in cool water for about 30 minutes. Drain well and continue. This will give you onions with a less overpowering flavor.)
Mash the avocados with a fork to produce a coarsely bumpy texture. Never, ever should guacamole be smooth.
Keep it simple. No sour cream, mayonnaise, cottage cheese, garlic salt, Tabasco sauce, lime juice, black olives or grated carrots.
Prep the ingredients in advance and make the guacamole just before you want to eat it. —it only takes 5 minutes. Never stash it in the refrigerator. There’s no such thing as leftover guacamole—eat it or throw it out. It will be garbage long before tomorrow.
1/2 cup finely diced yellow onion. 1 cup finely chopped clean fresh cilantro leaves 2 to 4 fresh jalapenos, stemmed, seeded and roughly chopped 1/2 teaspoon salt 4 perfectly ripe Hass avocados 6 perfectly ripe Italian plum tomatoes, seeded and diced
1. In a blender or food processor combine the onion, HALF the cilantro, the jalapenos, and salt. Puree until smooth.
2. Halve, pit and peel the avocados, in a medium bowl, using a fork, coarsely mash them. Stir in the puree from the processor; then stir in the diced tomatoes, and remaining cilantro. Taste and correct the seasoning—guacamole needs to be properly salted to really out the taste of the avocado—use at once.