Homemade Guacamole

June 11, 2013

My roommate came home from the supermarket with a lone avocado, enthusiastically telling me that now we can make guacamole. I was sad to inform him that one avocado, despite the costliness of it, will not make a whole lot. So he went back to the store, got 2 more, plus red onion and tomatos, and I had jalapenos, olive oil, lime & sea salt. Those avocados have been staring at me for two days, while they ripen below the window in half sunlight, saying "do something before we get overripe and brown and you can no longer make use of us". Oh man, it's time to make the guac.
Last night I came home, tired from a long day in the searing heat running errands and was exhausted enough just to make myself a salad, and only cut up the onions and tomato for the guacamole. I didn't make it any further than that. So I put the onions & tomato in the fridge, and today I am obliged to finish it off, and make it ready for when he gets home, so that he can indulge in the fantasy of guacamole once and for all. We also bought a huge container of sea salt to make kimchi, which will be another recipe that will come about in the future, but for now, it will be perfect for flavoring the guacamole, whose flavors become richer and come together at the addition of the perfect amount of sea salt.
Ingredients:
3 avocados
3 tblsp chopped red onion
1 teaspoon of diced jalapeno
1/4 cup of chopped tomato
1 lime
pinch of sea salt

Combine onion, tomato and jalapeno (use as much or as little jalapeno as your tastebuds can stand), and mix together with a spoon. Add a pinch of sea salt and squeeze the juice of a fresh lime into the mixture. Then scoop out the insides of the avocados and gently mash them into the onion, jalapeno and red onion preparation. Stir until the consistency is equal throughout the guacamole, add more salt to taste if necessary and serve!

*Some people like to add oil to the guacamole, if you are one of those people, I would recommend adding 2 tsp olive oil to the mixture.