1 c. tomato, diced
1/4 c. red onion, diced
3 T. lime juice
2 T. cilantro, minced
1 1/2 t. jalapeno, seeded and minced
1 t. garlic, minced
1/2 t. sea salt
1/4 t. black pepper
1/4 t. chili powder
pinch of cayenne
Place all ingredients in a large mixing bowl and mix well.
This is a pretty straightforward guacamole recipe and was good - but I will tweak it a little bit next time. I hate it when I get a hunch about a recipe and decide to follow the recipe and not the hunch. In this case I was not sure that chili powder was a good idea in guacamole, but I added it anyway. Next time I won't. I did leave the cayenne out, thinking it would be spicy enough with the jalapeno, and that was a good call. It would be fine with it, but didn't need it.
The guacamole turned out a bit runnier than I'd like, but that may have been my fault. I soaked the red onion to tone it down a little, which worked but may have affected the texture. I think next time I will use a white onion - naturally a little bit milder and sweeter so I could skip the soaking. I also added more than the 3 T. of lime juice, which hopefully I could've gotten away with if it wasn't for the onion situation. Also, the recipe doesn't say to, but make sure you take the seeds out of the tomato - if I hadn't done that it would've been a real mess!
I learned that the paper bag technique works really well for ripening avocados, especially if you stick a banana in with them. Oh, and I did not make the optional sour creme - I might try that sometime when I'm using the guacamole for something other than dipping chips.
All in all, a good starting point. Can't wait to make it again based on what I learned this time around!
Liz
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