In Mazatlan, Mexico, we went to the Mercado daily to find the most perfectly fresh ingredients for guacamole. The avocados were beautifully green with the best texture for mashing. The taste of a ripe avocado is not easily replicated so take care in selecting your produce. I make this when I miss the Oceanside view and salty air flavor of the dishes from Mazatlan.
1-2 ripe avocados
1 red tomato
1⁄4 red onion diced
1⁄4 cup chopped cilantro
1 jalapeño, de seeded and deveined, minced 2 cloves garlic minced
1 lime, juiced
1 teaspoon salt
1 teaspoon pepper
Remove skin and nut seed from avocados. Chop each avocado in half and reserve one of the halves until later. Chop up and place in a bowl. Chop and add tomato, onion, cilantro, jalapeño, garlic, lime juice, salt and pepper. With a fork, mash up avocado with other ingredients, mixing together. The consistency should be blended with chunks-take care not to over mash. Dice the remaining avocado half and mix in gently to preserve texture.
