This recipe comes by way of my friend Susan in New York. One night when we were visiting (and I still had my rent-stabilized apartment on 86th and Madison, which I miss more than anyone can possibly understand unless they, too, lost their rent-stabilized apartment in New York), she invited us to come over so Emma, who was about five at the time, could see her new miniature dachshund puppy, Romeo. As much as Emma loved her Romeo, we loved the guacamole Susan made. I’ve been serving it ever since. It’s the real deal—nary a tomato in sight! What makes it so incredibly delicious are lots of lime and kosher salt. Sometimes, if we’ve had a big, or late, lunch, we have this for dinner (and, in deference to Emma’s little-girl taste buds I cut down on the serrano chile, or if I’m feeling extra ambitious I make two bowls full, one with and one without). I’ve made this again and again, and for anyone who likes a good guac…it’s a real treat. Don’t forget the margaritas (my beverage of choice…along with champagne).
(makes about 2 cups)
2 ripe California avocados (1 lb. total), quartered, pitted and peeled
1/2 cup chopped fresh cilantro
1/3 cup minced white onion
1 fresh serrano chile, including seeds, minced
2 t. fresh lime juice, or to taste
1 1/2 t. kosher salt, or to taste
Mash together all ingredients in a bowl with a fork until desired consistency. Serve with your favorite corn chips…or a crispy quesadilla.