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Keith Davis's guacamole

Print Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • 2 Haas avocados, large and ripe
  • 2 tbsp sweet Vidalia onion, small dice
  • 1 tbsp garlic, small dice
  • 1 or 2 tbsp jalapeno, seeded and finely diced
  • 2 tbsp lime juice, freshly squeezed
  • 1 tbsp fresh cilantro, finely chopped
  • 1 tbsp hot sauce, like Cholula
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
For garnish
  • 1 fresh plum tomato, ripe, seeds removed and diced
  • 1 tsp cilantro (a few leaves and chopped)
  • 4 lime slices
Accompaniments for serving
  • 1 bag organic blue and corn tortilla chips
  • 1 medium carrot, cleaned, peeled and cut into sticks

Method
 

  1. If you don’t have a molcajete, you can make the guacamole in a medium size bowl.
  2. Prep the onion, garlic, lime, and cilantro as above, and have ready.
  3. Using a sharp knife, cut the avocados carefully around the pit. Put down the knife, and use your hands to gently twist the avocado to separate from the pit. Using the knife, gently tap the blade into the pit and turn slowly to release from the avocado.
  4. Using a large spoon, hold the avocado half in one hand and scoop the avocado meat from the peel. Place into the molcajete or bowl.
  5. Add all the other ingredients pouring them over the avocado.
  6. Using two butter knives, cut through the ingredients until the avocado is in 1/2” pieces and the ingredients are almost combined.
  7. Using a large spoon, mix together everything until the guacamole is complete and chunky.
  8. Garnish with cilantro leaves, diced plum tomato, chopped cilantro, and lime slices.
  9. Warm the blue and yellow tortilla chips in the oven, remove and place in a basket.
  10. Place the carrot sticks in a small bowl next to the molcajete. Enjoy!