I love guacamole. I am of the spicy and garlicky crowd — until last summer when I made (and ate) the best guacamole ever. I was working with a recipe derived from Rosa Mexicano and learned that there was no garlic in it. Instead, the white onion (which is more difficult to find) was combined with the jalapeño and half of the mixture was worked to a paste in a molcajete. The avocadoes and chopped tomatoes (I know, a crime my Mexican friend Mercedes says) were then mixed in with the remaining onion-jalapeño mixture.
As white onions are more difficult to find, I now use finely chopped yellow onion. Tomatoes not in season? Try substituting finely chopped sundried tomatoes instead (and cilantro optional). Serve with thick-cut yellow or blue corn chips (and a refreshing Blood Orange Margarita, of course).
- 1 medium yellow onion, diced
- 1 jalapeño
- Sea salt, to taste
- 2 ripe avocadoes
- 1 tomato, seeds removed and finely chopped
- Cilantro, for garnish (optional)
- Corn chips, for serving
In a medium bowl, combine the onion and the jalapeño. Season well. Crush part of the mixture with the back of a wooden spoon or measuring cup. Add the avocado and mash well, while still leaving some chunks. Add the tomato and mix well. Taste for seasoning, adding more if necessary.
Serve immediately with chips.