An Excellent Version of Guacamole



Since in New York City you can buy avocadoes that are labeled "perfectly ripe" on the day you want to use them rather than chancing one's luck as per usual, I decided to make guacamole while I was visiting my sister. No version ever tastes the same, but this one was particularly delicious (and particularly busy in terms of add-ins) so I decided to write down what I had done. I would have added a couple of teaspoons of finely chopped coriander as well but my sister is not a fan.


Makes about two cups of guacamole



3 ripe avocadoes, peeled and stones removed

1/4 cup finely chopped tomato

1 Tbsps finely chopped tomatillo

1 Tbsp finely chopped red onion

1 Tbsp finely chopped roasted Jalapeno

Finely chopped fresh jalapeno to taste based on heat

1 Tbsp fresh lime juice + more to taste

1/8 tsp chili powder

Salt


Put the chopped tomatillo and red onion in a large bowl with some salt and the tablespoon of lime juice. Set aside for fifteen minutes.


Add the chopped tomato and roasted jalapeno along with the chili powder to the bowl; stir to combine with the other ingredients. If using coriander, add it now.


Add the avocado to the bowl, squishing each half through your fingers as you do in order to obtain a coarse purée. Stir to combine.


Taste the mixture and add more salt and lime juice if needed and fresh jalapeno to add heat.


Serve with tortilla chips or an assortment of raw vegetables for dipping.