Guacamole

Step one is to half all the avocados by cutting into them and running your knife around the pit.  For a normal-sized batch I usually use 4-6 avocados.  Remove the pits with your knife and then pinch them off your knife from the back. 

I used to cut the avocado into squares in the skin like a mango.  But since I like my guac nice and creamy I realized this step was kinda pointless.  So just scoop the whole thing out with a spoon.  Then squeeze half a lime over it and sprinkle liberally with salt.  Then I leave it to start sinking in while I chop up my onion and peppers.  

I like white onions in my guac but it's a matter of preferance.  Lots of people like red onion here but I love the extra bite of the white to cut through the creaminess.  Chop 1/4 - 1/2 of an onion into a very small dice.

The best peppers to use are jalepenos, seranos, or thai chilies.  Whatever looks freshest in the store.  I like to get some red in here for color if possible.  Pictured here is one jalepeno and a couple thai chilies de-seeded and chopped up fine.  Obviously tailor the amount to your heat likings.  I like it spicccy.

After I've chopped I go back to the avacados and mash them up real good with a fork.

Some people like guac a little chunkier, but I like mine super creamy and the texture to come from the onions.

Once desired creaminess is acheived, add the onions and mix some more.

Raw garlic can be intense so I think making a paste helps everything blend nicer.  This is two garlic cloves, lots of fresh cracked pepper, a pinch of cumin seeds, and a pinch of salt.  Crunch it all up with your knife and work it into a smooth paste.

Add the paste and the peppers to the mix.

Add the tomatoes near the end cause they're too fragile for the heavy mixing.  2-3 tomatoes is usually a good amount.  De-core and half the tomatoes.  As yummy as the lovely tomato juice is, it doesnt belong in guac.  Take each tomoto half and squeeze all the juice out.  Then slice and dice up into small pieces.  Make it small though, dont want big tomato chunks in there!

Salt and pepper then mix them in gently.

I like a lot of cilantro.  I've always known that cilantro stems are edible but recently I discovered they are not just edible, they are delicious.  They have increddible cilantro flavor and a great little crunch.  So dont get rid of them!

Add the cilantro and mix gently one last time.  Taste for seasoning and adjust salt/pepper to taste.  Or if you're like me, you've been "tasting" all along and half the guac is gone...

yum.