Hey there! In my last post on the summer cucumber salad, I challenged everyone to hit up their local farmers’ market. I’m lucky enough to have a number of markets in my area that set up shop weekly, as well as a great farm that has a stand open every day. I recently went looking for corn on the cob (which was fantastic!) and ended up buying some onions, tomatoes, and peppers as well — I just couldn’t resist. Add in some avocados from the supermarket, and I was ready for some guacamole!
- 1 small or 1/2 large white or yellow onion (about 1/2 – 3/4 cup)
- 2 small tomatoes (about 3/4 – 1 cup)
- 1 jalapeno pepper
- 1 large garlic clove
- 2 avocados
- 2 tsp lime juice
- Chipotle powder
- Salt and pepper
In a food processor or mini-chopper, combine the tomato and onion in large chunks. You can increase or decrease the total amount as desired (and depending on how big your avocados are) but I like about 1.5 times more tomato than onion. Open up the jalapeno, remove the seeds and the ribs, and chop into large chunks. Add the jalapeno and the garlic clove to the tomato and onion. Pulse your processor until you have a finely chopped but still chunky texture. Don’t go all the way to a puree. Set aside.
Prepare the avocados. Start with the ripest avocado. Slice in half and remove the pit, then score the flesh crisscross as shown before scooping out with a spoon into a medium bowl. Add 1 tsp of lime juice and mash with a fork until it’s fairly creamy. Add the second avocado and the rest of the lime juice, and mash just a little bit, leaving some chunks this time.
Spoon the tomato-onion mixture into the avocados gradually until you reach your desired proportions. Mix well. Add some chipotle powder if desired, and some salt and pepper. Give it a taste and adjust seasonings if necessary. You’re probably wondering where the cilantro is… I just happen to not like it very much so I don’t include it, but you could certainly add some at this point as well.
Grab some chips and your beverage of choice and you’re good to go! Enjoy!