I feel shallots compliment the avocado more than onions. Also, mashing the shallots, jalapeno and garlic with rock salt brings out their juices and oils and it infuses the guacamole nicely.
I've been asked how you can tell if an avocado is ripe. I say make a fist and press into the flesh between your thumb and index finger. That's what an avocado should feel like if it's perfectly ripe. Any harder and it needs a few days to ripen. If it's really hard, it may never ripen.
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- 2 medium
- ripe haas avocados
- jalapeno peppers
- 1 medium
- garlic clove
- 1 tsp
- coarse sea salt
- 1/2 tsp
- fresh ground pepper
- fresh lime
- 2 sprig(s)
- fresh cilantro
1Finely dice the garlic clove, shallot and jalapeno.
NOTE: You can increase or decrease the amount of heat by adding or reducing the amount of jalapeno.
2Place the three ingredients in a mortar & pestle. Add coarse salt and crush until a pulp. You will see the juices of the pepper, shallot and garlic come out. Set aside.
3Dice the tomatoes. If using a juicy type of tomato (like on the vine or plum) remove some of the seeds and pulp to prevent the guacamole from becoming too watery. Place diced tomatoes in a bowl.
4Divide the avocados in half, remove the pit and scoop out the pulp with a spoon and place in a bowl. Move quickly to the next step to prevent browning.
TIP: To easily remove the pit, give it a whack with the sharp end of a large knife and twist. It will pop right out!
5Squeeze the lime over the avocados. It's OK to get a small amount of lime pulp in there.
6Add the crushed mixture, and freshly cracked pepper.
7Roll the cilantro up and cut with kitchen shears. Stems and all. Sprinkle over the guacamole.
8Take a fork or potato masher and give it a quick mash to mix everything together. Taste and add more salt, pepper and/or lime juice to taste.