Guacamole is extremely important to me, so I’m stoked to have married someone for whom its preparation is second nature. When Reese asks, “Want me to make some guacamole?” I do a mental grab-and-pull-type fist-pump and silently exclaim, “Yessssssssssssss,” like I used to do when they announced pizza day in elementary school.
That’s what happens in my head, but my verbal response is not dramatically different. Reese learned to make guacamole from his pop, and they both make a version of the dish that manages to be cozily comforting and familiar yet also takes you on a fantastic voyage. Just try it. I’m serious. It’s amazing. I’m not even being biased, though I’m not sure if that makes me a nicer wife or a meaner one.
- 2 small cloves garlic
- 1/4 large onion
- 1 jalapeño pepper
- 1 medium tomato
- 3 medium avocados
- handful of cilantro sprigs
- juice of 1 lime
- Mince the garlic and finely dice the onion. Chop the tomato. Add them all to a medium-sized bowl.
- Halve the jalapeño lengthwise and remove the seeds. Rinse the pepper skin in cool running water briefly, then mince until teeny tiny. Add half the minced pepper to the bowl.
- Place the other half of the minced jalapeño in a mortar and pestle with a generous pinch of rock salt, then grind to a pulp. Add to the bowl.
- Halve and cube the avocados, then spoon out into the bowl.
- Pull the leaves off the cilantro sprigs and chop finely. Add to the bowl.
- Now add the lime juice and stir the guacamole just a little, until it forms into a cohesive, pudding-like mass.
How much you stir it is really up to you. We like ours chunky, so we can still enjoy the texture of the avocado pieces, but have a friend who gets out a whisk and beats his guacamole until it has a soufflé-like texture, and his is great too.