Last night was burrito night* at our house, and I lucked out in finding two reasonably ripe avocados in the produce section. We came home and the Tiny Kitchen Assistant helped me make a fresh batch of guacamole.
Keep in mind that the Assistant doesn’t actually eat guacamole, in spite of the fact that it was well-received as his first grownup food in his infancy. He will, however, taste the guacamole up to three times to determine flavor balance, deciding if it needs more lime juice or salt. It’s one of his more mysterious kitchen experiences.
Guacamole
"If you push it down, it pulses. If you pull up, it just goes and goes and goes."
Note: I seed my jalapeños. You may have a higher tolerance for heat. If so, leave the seeds in or move up a heat level to serranos. I usually use a ratio of one pepper for every two avocados.
Ingredients
- 1/2 onion, cut into large chunks
- 1 jalapeño, seeded
- 2 ripe avocados
- Juice of 1-2 limes
- Kosher salt
- Cilantro (optional)
Instructions
Toss onion and pepper into a food processor and “buzz it into tiny bits.” Scrape the sides of the bowl before adding avocado. Whirl until smooth.
Add juice of one lime and approximately 1 1/2 to 2 tsp salt (amounts vary based on the juiciness of the limes and the ripeness of the avocado). Taste. Add more lime juice or salt as needed. Garnish with cilantro.
* Side note: We’ve become big fans of the La Tortilla Factory Soft Wraps tortillas. They have better flavor and less gummy texture than most ordinary tortillas, all with just 90 calories, no saturated fat and a mind-blowing 13g of dietary fiber.