So, I told you that I have been busy in the kitchen despite my delay in posts while recovering from surgery.  This is the first thing I made post-surgery.  Probably not the best idea in the entire world to do this the day after surgery but it tasted good.  I cut my finger though…sharp knives and pain medicine is probably not a great idea.  Anyway, we love guacamole and, again, we have yet to find a decent version out and about in our area.  So, I take to making both the guacamole and the chips myself.  This is my basic recipe, which is to say, that it is a basic recipe that is commonly found in various iterations in my old home, Texas.  I love cilantro…my wife, however, does not.  Despite my many attempts at trying to talk her into cilantro, it just doesn’t happen so I usually make two batches:  one with and one without cilantro.  The guacamole pictured has cilantro in it.  It contains a poblano pepper (the fresh version of the ancho chili), which imparts a mild heat.  If, however, you prefer a stronger heat in your guacamole, I’d suggest skipping right over the jalapeno and going with the serrano pepper…it will definitely bring the heat!  No cooking involved in this one…just chopping, mashing, and seasoning.  The super easy, very tasty recipe follows after the jump.

Guacamole:

Ingredients:

4 Ripe Avocados

1 Tomato, seeded and diced

½ Onion, diced

1 Poblano pepper, diced

½ Cup cilantro, chopped

2-3 Limes, juiced *

Kosher Salt and Black Pepper

Instructions:

• Cut ripe avocados in half and remove seed.  Scoop out avocado flesh and place in large bowl.  Repeat until all four are finished.  Mash until chunky/smooth (to your taste).  Season with kosher salt.
• Squeeze juice of one or two limes over the avocados.
• Cut edges off tomato, leaving the core with the seeds intact.  Dice the tomatoes and place in bowl.
• Dice ½ onion and place in bowl.
• Seed and Dice poblano pepper.  Add to bowl.
• Rough chop ½ cup cilantro and add to bowl.
• Taste guacamole.  Add more salt to taste (guacamole should taste of salt).  Add freshly ground pepper to taste.
• Add juice of additional lime to taste.

*Limes are currently in short supply due to a myriad of reasons. As such, they cost more than normal and the limes available are typically not as juicy as usual. As a work around, use either key limes or zest one lime and use the juice of two lemons and the lime.