Everyone loves guacamole, and I like to keep it simple. Salt is a very important ingredient in this dish, but I once made it too salty and added a pinch of brown sugar to counteract the saltiness. It brings out the flavor of the other ingredients and its sweetness was imperceptible. Now I always include a pinch of brown sugar. The amount of salt, pepper, and lime juice used is up to you. Mash the mixture with your hands so that you can make sure most of the avocado lumps are broken down, leaving some in for texture.
- 6 to 8 ripe black-skinned Hass avocados, peeled with seed removed
- 8 green onions (white part and firm section of green part), finely chopped
- 1 cup chopped cilantro leaves
- 1 medium-sized tomato, seeded, and chopped
- 1 or 2 jalapeño chiles, slit lengthwise, seeded, and minced
- A pinch of brown sugar
- Salt and freshly ground black pepper
- Juice of 1 or 2 limes
- Tortilla chips
Place all of the ingredients in an earthenware or glass bowl and mix well with your hands, leaving some chunks. Fold into a serving bowl, surrounded by good thick tortilla chips.
Nutritional information is based on 10 servings, 1/8 teaspoon added salt per serving, using 6 avocados, and does not include Tortilla chips for serving.