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Jamie Stolper
This is a flavorful version of an old standby. It takes a bit of work, but it is well worth it to serve fresh guacamole. The pepper and tomato add color, the onion a bit of crunch, and don’t forget the cilantro for a unique taste. For extra zip, increase the amount of hot sauce and black pepper. For a smoother texture, process some or all of the avocado with the lemon juice in a food processor. (To speed up preparation, you may also use the processor to mince the garlic, jalapeno pepper, and onion - but not the tomato.) Serve with corn chips or fresh vegetables, or as an accompaniment to burgers, sandwiches, or grilled meat.
3 ripe avocados
2 cloves garlic, minced
1 jalapeno pepper, cored, seeded, and chopped
3 tablespoons fresh lemon juice
2 ripe tomatoes, seeded and chopped
1 1/2 tablespoons finely chopped red onion
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped cilantro (fresh coriander)
Halve and pit the avocados and scoop the pulp into a medium glass bowl. Add the garlic, pepper, and lemon juice and mash with a fork until well-combined, but still lumpy. Add the tomatoes, onion, hot sauce, salt, pepper, and cilantro. Mix thoroughly and taste to adjust seasonings. Serve within an hour or two at room temperature or store up to a day in the refrigerator.

Yield: About 2 1/2 cups.


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