All the typical ingredients, but different. It is more like a avocado, tomato, and onion salad ;) You better have a hefty chip to handle this. Xochitls are great, but couldn't handle my Guac. It is also great in a soft corn shell taco with grilled chicken (skinless, boneless thighs with cumin, salt, pepper, cayenne, etc.) and some shredded cheese. I also love black beans with this too. Chicken and black bean recipes to come.
1-2 Haas avocados, halved, seeded and peeled. Simply chop into large chunks or not...do not dice or chop finely. You wan to taste avocado when eating it.
Couple squeezes of lime juice (not too much, can always add more)
Few shakes/grinds of salt, kosher salt is best (I always like a lot)
Few good shakes of ground cumin (Cumin is a key ingredient)
Couple brief shakes of cayenne (not too much, can always add more)
Small jalapeno pepper, sliced or diced
Teaspoon full of chopped garlic (I always have a jar in the fridge)
Some chopped cilantro, just pull the leaves off (so cheap when bought fresh in the veggie section)
1/2 medium onion, chopped not diced (always have a bag int he fridge)
1 med-large beefsteak tomato (buy fresh, roma, cherry tomatoes, whatever works)
THEN -- Stir it with nothing more than a spoon. The avocados should maintain their form to some point although some of them will cream into the other ingredients. The guacamole, tomatoes, and onions are all visible.
It is always good to taste...and taste again...to reach the taste you like in your guacamole.
Adapted from:
http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html
*Note: I don't like dicing food.
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