This is it when it comes to guacamole.
Not only has it been a major hit in my home with family and friends, but it has also gotten raves around the world. It has become almost world famous because our son, Matthew, loved it and made this recipe where ever he lived from Santa Cruz to San Francisco, to Tokyo, to Ivrea, Italy and even to the lower east side of New York City.
He moved frequently for a number of years, studying and working around the US, Asia and Europe. Matthew threw great parties and called me from all over the world for the recipe. I would recite it to him. He’d write it down, and then lose it, move, call me, lose it, move, call me…anyway, somehow it would always disappear and I would give it to him again. A few years of this and I could recite it in my sleep.
I wanted to send him the cookbook with the recipe, but he didn’t want the extra weight in his suitcase because he moved so often. Still, Matthew loved his quacamole and after he moved to Italy, he called to tell me that Apple had come out with its iSight camera. He placed his computer on top of a chair and then placed the chair on top of the table in his kitchen. I could now supervise every step of his quacamole preparation. It was hilarious.
Our son was making my version of Diane Rossen Worthington’s recipe from The Cuisine of California and getting international raves for it. I’ve tasted a lot of guacamole, but hands down, this is it. This is your guacamole for life.
WORLD FAMOUS GUACAMOLE
- 1 Jalapeño chili. Chili’s can burn your skin, so always wear rubber gloves when prepping them and wash the working surface and knife after using.
- 2 very ripe medium avocados coarsely chopped
- 1-1/2 tablespoons of lemon juice
- 2 tablespoons of finely chopped red onion
- 1/4 teaspoon of ground cumin
- start with 1/2 teaspoon of table salt and then add another 1/4 to 1/2 teaspoon. Taste with a chip so that you get the true flavor.
- 2 medium tomatoes chopped. I usually scoop the seeds out with my fingers so there’s less liquid in the dip.
- 2 teaspoons of chopped cilantro if you like it. My husband doesn’t so I don’t.
Put on gloves and slice the chili in half. Using a sharp knife scoop out the white seeds and membrane. That’s where the heat is. Reserve the other half if you need to make the guacamole hotter. Finely chop the chilli and add it to a bowl. Add the lemon juice, onion, cumin and salt to the bowl. Gently mix in the tomatoes and avocados.
Now is the time to taste for seasonings. Do you need more heat? More salt? Taste with a chip and hold on to your sombrero!