Joey's Guacamole

What's more fitting for the premier DailyAvocado recipe than Guacamole? I'm happy with my recipe. There is one key choice you will need to make:

Can you take the heat?:
Sometimes it is great to spice it up so it can hold its own as the lone ranger salsa in front a bowl of chips. On the other hand Los Morales tend to make a bunch of salsas at once which span a large range of heat. In this case guac is a great refresher from the spicy alternatives. Decide what you are preparing for. Consider whether or not there are spice-wimps who will be eating.

Ingredients:
3 Avocados
1/2 Medium red onion - diced
1 Handfull of fresh cilantro (not dried coriander - and this is key) - chopped
Fresh lime juice to taste
Salt and Pepper to taste
1-2 Roma tomatos (cut out the gelatenous blob and dice the tomato wall into small squares).
1 Medium clove of garlic - minced or pressed.

If you can stand the heat:
1 Small Habanero - diced
1 Jalapeno - diced
(These peppers heat different places of your mouth for different lengths of time. Together they carry the spice smoothly as you masticate and ingest your dip and chip).

Directions:
1.) Dice the tomatos, hot peppers and onion.
2.) Chop the cilantro.
3.) Peel the avocados and put them in a mixing bowl with the chopped ingredients and a pressed garlic clove. Mash and stir this with a fork occasionally adding dashes of salt and pepper. Squeeze in limes until you feel you have the correct salt/lime combo. these are the two flavors that typically tune the guac to the correct taste.

Selection of Ingredients:

Avocados: Hoss avocados are very good and easy to find.

Hard or Soft? You can press your thumb and make a dent but it only makes a dent. It doesn't alter the shape of the entire avocado.

Peel: I'm particular about thickness of avocado peel. If too thick it can create a gap between the peel and flesh. The avocado flesh in this gap can turn brown and mushy and eventually starts to taste like bacon. On the other hand I don't like it when the peel is too mushy and becomes part of the avocado itself. These are very difficult to manipulate with a knife. The skin should be between the two extremes. The skin should dent along with the avocado leaving no air pocket between the flesh and peel - but you should definitely be able to feel that the peel is an independent piece of the fruit.

Limes:
Key Limes are superior if you can find them. They are more juicy and have a more Mexican flavor. This also applies for lime use in Mexican Beer.