Guacamole Recipe

Miami Beach Personal Chef

2 ripe avocados, peeled (Haas avocados -- the ones with bumpy skin)
2 tablespoons/30ml fresh lime or lemon juice
2 tablespoons/30ml minced white onion
1 jalapeño, seeded and minced (optional)
1/2 teaspoon/2ml salt

Roughly mash the peeled avocados in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.

If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
Variations:
Substitute serrano chiles for jalapeños
Add 1 small tomato, seeded, pulp removed, chopped
Add 2 tablespoons finely chopped cilantro
Add 1 small clove garlic, minced
Add freshly ground black pepper

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