At this time of year, we’re enjoying a lot of fresh, local produce – from corn, to peaches, to tomatoes. And, speaking of the latter, what better time than the dog days of summer to whip up some fresh guacamole? It pairs well with beer, doesn’t involve any slaving away over the stove and is a great pre-BBQ snack!
Cut the avocados in half around their pits and twist apart. Remove the pits. Cut the avocados into a large dice and push out of the skin into a medium-sized bowl. Discard the skins.
Core your tomato and cut it into quarters. With each quarter, push out and discard the seeds and watery bits. Dice up the tomato. Add to the bowl.
Prepare your onion and cilantro – add to the bowl. Squeeze in lime juice. Sprinkle with salt and black pepper. Mix together, mashing a little of the avocado but leaving most of it chunky. Add more salt or pepper as needed.
Scoop into a serving bowl. Serve with tortilla chips. Enjoy!
Note: If you like heat in your guacamole, our Head Chef, Eduardo, recommends finely chopping a little serrano pepper and adding it to taste. A word of caution though – he reminded us that serrano peppers tend to build heat-wise in your mouth so don’t rush the tasting process as you might end up with something hotter than expected.