Guacamole

Hola from sunny Mexico, mi amors! Now I know what you might be thinking: a vacation in sunny paradise? With nothing to do but watch the palm trees sway? Thanks, Kate, rub it in. Well, I’ll tell you it has been a grueling 24 hours so far, what with all the pool time and the laying around and the perfect margaritas, the surf-side tacos con pescado and getting all that pesky sand between our toes. At some point yesterday afternoon I took ten minutes to make a batch of guacamole. Ten whole minutes! Paradise is exhausting, people.

Now I know lots of you (particularly the Californians in the bunch) likely have a go-to recipe for guac already, but here’s another flavorful, easy version for the pantheon. And if  you happen to have a six wonderful friends, a relaxed and suntanned husband, a coral-streaked sunset and a bucket of cold Coronas in your pantry, be sure to stir that in, too. Delicioso!

Guacamole
serves 6-8 amigos

• 2-3 large, ripe avocados
• 2 fat garlic cloves, minced
• one small-medium poblano pepper, very finely chopped, seeds & ribs removed
• 1/2 large red onion, finely chopped
• juice from one lime
• one generous tablespoon cilantro, very finely chopped
• two roma tomatoes, seeded and finely chopped
• several dashes hot sauce, to taste
• 1/2 teaspoon kosher salt, or more to taste

In a medium bowl, add the garlic, onion and poblano pepper. Sprinkle with 1/2 teaspoon salt. Halve the avocados and scoop out the flesh; add to the bowl. With the back of a fork, smash the avocado until it’s uniformly mashed into a chunky consistency, stirring to combine the garlic, onion and peppers. Sprinkle with lime juice and hot sauce and stir; taste for salt and correct if needed. Fold in the tomatoes and cilantro. Chill under refrigeration until needed, pressing a layer of plastic wrap into the guacamole to keep from oxidizing and turning brown. Serve with tortilla chips.

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