"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Guacamole Recipe

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This recipe for Guacamole, by , is from Denise's Special Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Lawson

Category:
Category:

Ingredients:  
Ingredients:  
2 Hass avocados
Half of a small onion
2 cloves garlic
Salt, kosher or sea salt if possible (large crystals)
1 plum tomato, finely chopped
About 2 T fresh cilantro, finely chopped
Juice of half a lime
to 1 whole jalapeno, finely chopped

Directions:
Directions:
Chop the onion finely and let soak in cold water about 10 minutes. In the meantime, finely chop the garlic and then combine with the salt on cutting board. Using the back of a large knife, mash the garlic into the salt crystals until the whole thing is soft and pastey with some garlic chunks remaining. Drain the onion bits well. Add the garlic/salt mixure to the onion bits and combine well. Cut the avocados in half lengthwise down to the pit. Twist the halves to open them up. Remove pit with a sharp knife.Save the pits. Cut the avocado flesh with a sharp knife while still in the skin. Make 3 or 4 cuts in one direction down to the skin. Repeat in the other direction to make a grid of cuts in the flesh. Using a spoon, dig the cubes of flesh out from the skin and add to onion/garlic/salt mixture. Add lime juice and stir all ingredients together well. Cut the tomatoes in half lengthwise and then into quarters. Remove all the soft flesh and seeds with a sharp knife, leaving only the firm rind and skin. Chop finely and add to mixture. Chop the fresh cilantro (leaves only) and toss into mixture. Chop the jalapeno and add that. Stir all together well. Add both pits to Salsa to keep from it turning brown. Cover tightly and refrigerate. Can be served immediately at room temperature or chilled a bit.

 

 

 

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