Guacamole

As summer approaches, so does the occasion to entertain. Here is an easy recipe for a dish that brings people together, guacamole. Whether you like it hot or mild, chunky or creamy, lemony or limey, it’s up to you. There is plenty of room for creativity when making your own guacamole.

Rosa Mexicano restaurant makes the best guacamole served with their own authentic tortilla chips, which you can buy in the market along with their salsas. This recipe is a similar but simplified version of theirs.

Guacamole

Tip: When dicing jalapeño peppers, remove ribs for mild to medium heat and wear gloves if you are sensitive to hot peppers.

2 large ripe Hass avocados
3/4 cup diced tomato (about 1 large), seeds removed
1/4 cup diced sweet onion
1/4 cup finely chopped cilantro
1 jalapeño pepper, seeded and finely diced
juice of 1 lemon
1 teaspoon sea salt
finely ground pepper
tortilla chips, for serving

Slice avocados in half lengthwise and twist to separate halves. To remove pit, strike with a knife and twist. Slice the flesh in the skin with back of knife to form cubes. Remove flesh from skin with spoon.

Combine avocados, tomatoes, onions, cilantro, and jalapeño in large bowl and toss. If desired mash some of the avocado chunks to create a smoother guacamole.

Add at least one teaspoon of salt or more and pepper to taste. Transfer to a serving bowl and serve with tortilla chips of your choice. Yield: 6 appetizer servings.