Run of the Mill Guacamole (But How I Love That Mill!)

It’s Cinco de Mayo, and I’m making guacamole.
My guacamole isn’t original or trendy. But it’s really, really good. It tastes as fresh as can be. And really what more do you need in guacamole?
It’s a dish the boys in my family enjoy making—and eating.
I’m sure most readers know this, but in case jalapeño novices are lurking out there I offer a little warning:
BE CAREFUL while chopping the jalapeño. Wear gloves if you can; otherwise, just wash your hands as quickly as you can afterward, and be careful not to touch anything that could encounter any part of your body while chopping. These peppers can sting!
Tinky’s Guacamole
3 scallions (green onions), white and some green parts, chopped (I’ve also been known to use about 2 tablespoons of finely chopped red onion)
1 large garlic clove, peeled and minced
1 small jalapeño pepper (more if you like spicy foods!), with the stem and seeds removed, finely chopped
1 small ripe tomato (optional—only use it if in season), cored and chunked
5 sprigs fresh cilantro, roughly chopped
the juice of 2 limes
3 small, ripe avocados
1 teaspoon salt
In a 1-quart bowl, combine the scallions, garlic, pepper pieces, tomato (if desired), cilantro, and lime juice.
At this point, you may leave the mixture for a few hours. About 15 minutes before you want to eat the guacamole, get out your avocados. Slice them in half lengthwise, stopping at the pits.
Separate the avocado halves from the pits, and use a spoon or fork to scoop out the flesh of the avocado. (If there is brown flesh, don’t use it; aim for the light green stuff.) Put the flesh in the bowl with the onions, garlic, peppers, tomatoes, cilantro, and lime juice.
Mash the avocados into the mixture with a fork, adding the salt as you mash so that it is stirred in. You don’t have to mash them too much; a few chunks add to the flavor.
Place the guacamole in a decorative bowl, and serve it with tortilla chips (homemade are the best, but they’re also the most fattening!).
Serves 6 to 8.

From left to right: Alan, Michael, and David mash avocados into guacamole.

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5 Responses to “Run of the Mill Guacamole (But How I Love That Mill!)”

  1. I could eat guacamole with a spoon, it’s my favorite dip on the planet. And I just recently learned from a Mexican friend that lemons are used for guacamole and limes are used for salsa. That blew my mind!! I tried it the last time I made guacamole and it really actually brightened up the dish better than the lime usually does. Who knew?! Happy Cinco! 🙂

  2. tinkyweisblat says:

    Hmm. I think I’d be inclined to reverse that and try lemon in salsa, but I’ll try anything once so I’ll definitely put lemon in my next guac. Who knew, indeed!

  3. Sue Haas says:

    I made your guacamole with lime juice and loved it. I’d always used lemon juice in the past. I used about half the salt and it was enough for my taste. Yummy! Thanks, Tinky.

  4. tinkyweisblat says:

    I’m afraid I’m definitely a salt girl, Sue!

  5. Sue Haas says:

    I usually like salt, too, but with the lime juice “flavor enhancer,” I felt 1/2 a teaspoon was enough–for my, anyway. I also served the chopped tomatoes on the side for people to add as they like. That way the leftover guac didn’t have mushy day-old tomatoes in it. Loved the cilantro and lime. Thanks, Sue