Cinco de mayo is right around the corner, and we always have a big pool party. Everyone asks to make sure my guac is on the menu and it always it. I make it about an hour before the guests arrive so it'll always be fresh. This recipe is the way we like it, but you're welcome to add (or take away) to your special liking.
1If the avocados give slightly when lightly pinched, they're ripe. Cut the avocados in half, remove the pit, and scoop flesh into a large bowl. Add the lemon and lime juice and mash thoroughly. The citrus will prevent the avocados from turning brown.
2Add the Tabasco to taste, the red onion and minced garlic. Stir lightly to combine and taste for salt and pepper.
I always use black peppercorns and whack the heck out of them immediately before adding to a recipe. They aren't hot like store bought ground or coarsely ground black pepper. This way they're savory and a smidge spicy.
3Fold in the diced tomato.
4Cover the guac with plastic wrap, making sure the entire top of the guacamole touches the plastic wrap. It won't brown. Refrigerate for 30 minutes.
5Heat the oil in a heavy saute pan until very hot. Fry the tortilla chips a few minutes on each side until a nice golden brown, then remove to a paper towel to drain. Immediately sprinkle tortilla chips while hot with the Kosher salt.
6When ready to serve, remove guac from fridge and gently stir in the cilantro. Turn into a pretty serving bowl.
If you add cilantro before cooling in the fridge, your guac will be bitter and the cilantro will have turned brown.
This serves 4-6 if I can get it to the table before my family sees it.