Ever play the game where you ask yourself the one food you could never live without? I love that one. I have to admit that while there are several obvious answers that come to mind, somehow I’m always left with one answer that is clearer than others: guacamole. I love it. I would be content eating it by itself, with a spoon. When I go out for Mexican, the chips and guac order to start is obligatory, but I take it a step further and usually order extra guacamole to go with my meal. Yes, I’d have a pretty hard time ever living without the stuff.
The one thing I’ve noticed about guacamole is that while the same basic ingredients go into every recipe — avocado, lime, salt, onion, tomato — it seems like no guacamole is ever alike. Some are lime-y, some are creamy, some are chunky, others smooth. They range in flavor, texture, and heat, and I love them all.
I decided to call this recipe a dip. Despite the wide range of possible guacamole interpretation, the creamy consistency of this recipe really reminds me of a great dip. I made a big batch on Friday and Gennaro and I enjoyed it over fish tacos. I enjoyed the leftovers the next day with a healthy handful of chips.
2 ripe avocados
2 tablespoons lemon juice
1/2 teaspoons salt
3 scallions, greens topped off
4 jalapenos, seeded and roughly chopped (add back seeds gradually until dip reaches desired heat)
2 plum tomatoes, seeded, roughly chopped
1/2 bunch fresh cilantro
1. Puree avocado, lemon juice, salt and scallions in a food processor until smooth and homogenous.
2. Add remaining ingredients and puree until dip is speckled but smooth, with no large chunks of vegetable remaining.