Guacamole

During the summer my ex boyfriend and his best friend used to do landscaping to make some extra cash monies.  The man they worked for was called Chuy and besides being an incredibly nice person, he was also an excellent cook.  He was of that class of people who live to share everything they have with those around them, and Chuy had a lot to share when it came to the kitchen.  This is his recipe for guacamole.  I feel like guacamole is one of those subjective dishes, often sparking highly emotional debate.  This is Chuy’s recipe, and I think he had it right, but feel free too add a bit more, or less, of any of the ingredients to suit your taste!       

Ingredients

4 ripe avocados, pitted and diced (reserve the pits: see note) 

1 tomato, seeded and chopped into medium dice

1/2 red onion, medium dice

1 jalapeno, minced

1 large clove garlic, minced

1/2 c chopped cilantro 

Juice from 2 limes

Salt to taste

Method

1. Put all the ingredients into a bowl and mix.

2. Be gentle so as to leave some of the cubes of avocado intact.

NOTE: As you can see in the above picture I like to leave the pits in with my guacamole, this is because it prevents the avocado from oxidizing.  Avocado contains an enzyme called polyphenol oxidase which makes it more susceptible than most fruits and vegetables to oxidization.  I wish I could tell you there was some miraculous chemical reaction that occurred between the guacamole and pit but the truth is the pit really just physically blocks air from oxidizing the avocado.   You can also put plastic wrap over the guacamole while you are waiting to serve it.  But, I like to use the pits, just discard them before bringing it to the table!