Guacamole

The following recipe is taken from the Rick Bayless cookbook, Authentic Mexican. This man is a genius! He's been on Iron Chef, has a plethora of books and has even hosted his own show on PBS. After you make this guacamole, you'll never buy any from the dairy section again.


1/2 small onion, finely chopped
1 jalapeno or 2 serrano peppers, stemmed seeded and finely chopped
1 ripe, medium large tomato, cored and very finely chopped
1 clove garlic, peeled and very finely chopped
10 sprigs of fresh coriander (cilantro), chopped
3 ripe, medium avocados
salt, about 1/2 teaspoon
1/2 lime, juiced

1. In a medium-sized bowl, mix the finely chopped onion with the peppers with the tomato, garlic and coriander.

2. Close to the time you are going to serve, halve the avocados lengthwise from cutting from the stem to the flower ends, around the pits. Twist the avocado in opposite directions to loosen the meat from the pits, then scoop out the pits then reserve.

3. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients , making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly ont0 the surface of the mixture. Set aside for a few minutes to let the flavors blend.

Returning the pits to the guacamole with help slow down the browning -- if it lasts that long.

4. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkled with chopped onion, coriander, radish slices and crumbled fresh cheese; radish roses really dress it up.