Guacamole
This guacamole is a chunky, lime-sharp dip that works as a starter, a side, or a filling for fajitas. Using one seeded and one unseeded jalapeño gives a steady heat without overwhelming the avocado, and halved cherry or grape tomatoes hold their shape better than diced large ones. The method scales easily past two avocados, and leaving the avocado unmashed turns it into a simple salad.
Instructions
Cut each avocado in half around the pit. Tap the base of a chef's knife into the pit, twist to pull it free, then pinch the pit off the blade.
Scoop the flesh out with a large spoon, taking care to keep it in whole pieces. Cut it into large chunks, put them in a mixing bowl, and mash to the texture you like.
Pour in the lime juice and stir until it is evenly mixed through the avocado.
Add the cilantro, tomatoes, red onion, jalapeños, salt and olive oil. Stir to combine, then taste and adjust the salt and oil.
Make it personal.
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