Guacamole

For the day after Labor Day, my guacamole recipe.

Guacamole

Makes about three cups.

Ingredients:

4 ripe Haas avocados, halved and pitted
2 limes, juiced
1/2 teaspoon sea salt, plus more to taste
1/2 medium-large red onion, diced
1/2 your favorite heirloom tomato, seeded and diced
2 jalapeño peppers, minced
1/4 cup roughly-chopped cilantro, plus more to taste
1 clove garlic, minced
2 sprigs cilantro, to garnish
2 tablespoons crumbled cotjia, optional, to garnish

Prepping the ingredients

Scoop the avocado flesh from the peel and place in a molcajete or other large bowl. Add the juice of 1 lime, stirring to incorporate.

Add the sea salt. Mash and incorporate with a pestle or potato masher.

Add the onion, tomato, jalapeño pepper, cilantro, and garlic. Mix to incorporate. Aggressively stir until the guacamole reaches a chunky consistency.

Taste and adjust sea salt, cilantro, and lime juice.

Add 2 teaspoons of the lime juice across the top of the guacamole without incorporating. Place in a dish and tightly cover with plastic wrap, pushed down right against the guacamole. Refrigerate for 30 to 60 minutes, not more than three to four hours.

Plated, garnished, and ready to serve

Stir. Serve, garnished with a cilantro sprig and, optionally, crumbled cotija.