Buy slightly under-ripe avocados a few days before you need them. The skin of a ripe avocado should slip under your thumb when rubbed. To cut an avocado, run a sharp knife vertically from the stem end all the way around to the bottom and back up to the stem again. Twist to open. Discard the pit. Scoop out the creamy fruit with an ice cream scoop. Many guacamole recipes call for lime juice, but I prefer lemon.
2-3 ripe avocados, peeled and chopped
1 Roma tomato, peeled and minced
1/4 cup minced red onion
2 TBS fresh lemon or lime juice
1/2 tsp salt
1 clove garlic, pressed through a garlic press
1 TBS cilantro, minced, for garnish
For a smooth guacamole, pulse the avocado and lemon or lime juice until smooth. Place in bowl. Stir in remaining ingredients, garnishing with cilantro. For a chunkier version, mix avocado and other ingredients with a fork or potato masher. Garnish with cilantro. Serve with tortilla chips or vegetable crudités. Also great as a side dish with any Mexican entrée.
Gary: If using this as a dip for an appetizer, look for a crisp and softly-dry sparkler, a lightly sweet, crisp Riesling from a cool climate like the Mosel, or any bright, fruity white, such as Albariño, Verdejo, Unoaked Chardonnay, Semillon or Pinot Gris/Grigio. Sauvignon Blanc and Viognier could work if you want to add to the green vegetable flavors and bring out herbs and other characters in both the guacamole and the wine.
