Strike the pit with a chef’s knife, twist the knife and remove the pit.
Sprinkle with lime juice.
Makes about 2 cups, serves 4 to 6
There are as many different guacamole recipes as there are cantinas in Tijuana. Mine is a simple version, subtly flavored with roasted garlic and shallots. I try and keep the processing of the fresh ingredients to a minimum to let the flavors each play their role and always use fully-ripened, pebble-skinned Haas avocados.
3 medium, fully ripe avocados
1/4 cup freshly squeezed lime juice
1/3 cup freshly chopped cilantro
1 medium shallot, minced
1 tablespoon roasted garlic
1 small jalapeno, seeded and minced
1 teaspoon salt
Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.
Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno and salt.
Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)
Here in California, guacamole is inseparable from beer. There are many great Mexican beers but if you can find Pacifica or Tecate you’ll enjoy their fresh, crisp bite with this classic Mexican appetizer.