The Best Guacamole Ever

I posted my favorite Salsa Verde recipe a many months ago, so naturally guacamole must follow.  This is my favorite dip in the world, and I love bringing it to parties and social events.  I usually make a big batch, so this recipe feeds many -- but of course, you can easily cut it in half, and even in half again, if you just want to make it for the family or a few friends.

I start off with a bunch of really good avocados.  Selecting avocados is very important, and there are many good avocado options, particularly in California.  Hass are delicious and readily available, but when you can find them, Fuertes and Reeds are also excellent choices for guacamole.  It is important that the avocado be ripe, but not too ripe.  When you hold it in your hand, make sure that is feels like you could squish it, if you were to squeeze it really tight, but make sure that it does not feel "mushy" at all.  Great guacamole begins with great avocados!  I have 9 here, but there is absolutely nothing magic about that number -- it's just A LOT.  I start by cutting them in half, as pictured, and removing the pits by hitting each pit squarely with a sharp knife, and then pivoting it to the right or left to loosen the pit so that I can lift the pit right out.

Next, I scoop the avocado in large chunks into a bowl and immediately squeeze on some lime juice to preserve the rich bright color.

I chop up a bunch of white onion, green onion and cilantro.  I'd say heaping cup full for 9 avocados is about right.

And I finely chop two seeded jalapenos.  (Keep the seeds in if you like your guacamole extra spicy.)

Next, I mash the avocado very gently with a fork until I get just the right consistency.  It should be both chunky and creamy.

Then I stir in the chopped jalapenos along with a bunch of the onion and cilantro mixture reserving a about 1/4 cup for the top.  At this point, I add more lime juice (1/2 a lime at a time) and coarse salt to taste.

Now, if you have already made some Salsa Verde -- and I hope you have --  (here is the link to my favorite Salsa Verde recipe: http://mandybora.blogspot.com/2013/08/salsa-verde.html), spoon some on top of the finished guacamole, and sprinkle with the reserved onion and cilantro mixture.  Otherwise, just sprinkle on the reserved onion and cilantro mixture and serve with your favorite red or green salsa!

Guacamole is...