A good guacamole is a well balanced one, with the right amount of rich avocado flavor, bright acidity, and salt. Here, some habanero pepper is added for a bit of a kick, with some sweetness from the grape tomatoes to round out the flavors.
Tip: Starting with a ripe avocado is key. When buying avocados, choose ones that are heavy for their size and yield when squeezed gently. Avoid those that have dark spots. If you can’t find ripe ones at the store, place them in a tightly closed paper bag to help them ripen more quickly at home.
- 1 ripe Hass avocado
- ½ lime
- ½ t kosher salt
- 5 grape tomatoes, finely diced
- 3 T finely chopped cilantro
- 3 T finely chopped shallot
- ½ orange habanero pepper, stemmed, seeded, and finely diced
- Tortilla chips, for serving
1. Using a chef’s knife, trace a line lengthwise around the circumference of the avocado, all the way through to the seed. Twist the two halves in opposite directions. They should pull apart easily if the avocado is ripe. Wedge the knife firmly against the seed, and twist to the side to remove. Use a spoon to scoop out the flesh into a bowl.
2. Immediately add the lime juice to stop the avocado from oxidizing and turning brown. Use the sharp side of the spoon to break up and mash the avocado until mostly smooth, with a few small chunks remaining.
3. Add the remaining ingredients and fold well to combine. Serve with tortilla chips.
All text and photos © 2014 Will Budiaman. All rights reserved.