I was with friends for a 4th of July Party and I was very impressed with the guacamole they served. It was made without cilantro (I like cilantro and I would add it), but other than that, it was perfect! And, guess what? It was from one of my favorite cookbooks, The Barefoot Contessa Cookbook…the first of a great series of cookbooks by Ina Garten.
Chop avocado with a knife, for a chunky dip and use Haas avocados from California…the early brown ones. When ripe, they are soft to the touch. Hammertown has the cookbook, and if you don’t own it already, it is a worthy investment…so many great recipes!
- 4 ripe Haas avocados
- 3 TBL freshly squeezed lemon juice (1 lemon)
- 8 dashes tabasco
- 1/2 cup small-diced red onion
- 1 large garlic clove, minced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
1. Cut the avocados in half; remove pits, and scoop the flesh out of their shells into a large bowl; hands work great!
2. Immediately add the lemon juice, tabasco, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes.
3. Mix well and taste for salt and pepper. If made in advance, put the avocado pit in the dip, and it will keep it from discoloring.