If you could eat guacamole for breakfast, lunch and dinner, raise your hand. Personally, I think guacamole is pretty hard to mess up as long as you use fresh ingredients, and you aren’t afraid to use a little salt. I also think a knife, a potato masher and a bowl is as high-tech as you should get. No food processing, no micro-plane, no pressing. Just add crispy chips, tacos, or … you name it. And no double-dipping.
recipe (in this case, ratio of ingredients and method) by Stephanie Kunstle
Note: If you’ve ever used fresh chiles, you’ll know that the heat in each chile varies, so start conservatively and you’ll need to taste as you go… throw in more jalapeños later on if you need to! You want a nice heat, but too much will just mask all the great fresh flavors. Also, choose tomatoes that aren’t watery. I’ve listed a few suggestions below. The fresh tomato flavor is what you are going for, so get the best you can find.