Davlo wrote:
> Anyone who buys guacamole from a company like Kraft deserves the crud they
> get. Guacamole has to be one of the simplest things to make.
>
>
And here is my all time favorite recipe for it-


* Exported from MasterCook *

Guacamole

Recipe By :Rick Bayless, "Mexico, One Plate at a Time" Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Ethnic
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jalapeno -- or 2 serranos
1/2 medium white onion -- finely chopped
6 ounces tomatoes -- (1 med or 2 plum)
1/4 cup coarse chopped cilantro
3 medium-large ripe avocados
salt
lime juice -- 1-2 Tablespoons

Notes:
-Fresh hot green chiles to taste (about 2 serranos or 1 jalepeno, stemmed)
- tomatoes-you want these ripe, though absolute red ripeness isn't as
important here as it is, say, for chopped salsa

Roast the chiles: lay the chiles in a small ungreased skillet set over
medium
heat. Turn them every minute or so till they have softened. 5-10 min.
Mash them
into a coarse puree, using mortar or finely chop them. Place in large bowl.
Scoop the chopped onion into a strainer and rinse under cold water;
shake off
excess water and add to the bowl with the chiles. Chop the tomatoes
into small
bits (skin seeds and all is my preference). You should have a scant cup.
Add to
the bowl along with the cilantro.
Avocados: To cut the avocado in half you have to negotiate the large egg
sized
pit in the middle. Make a cut down the length of 1 avocado straight
through to
the pit. Continue cutting all the way around the pit until you wind up where
you started. twist the two halves in opposite directions and pull apart.
Scoop
the pit out (the hueso, or bone, in Spanish) with a spoon. Scoop out the
avocado flesh from the skin and add to the bowl. Using an old fashioned
potato
masher or the back of a large spoon to mash the flesh into a coarse pulp,
mixing in other ingredients as you go.
Taste for seasoning and season with salt, usually a scant teaspoon, then add
some of the lime juice and taste again. Continue seasoning with lime
until it
has enough zip for you. Cover with plastic wrap, placing it on direct
surface
and refrigerate until ready to serve.