To that end, the night before the marathon was Cinco de Mayo. I spent the day eating rather bland, carby foods. I realized everyone else was throwing back some margaritas and eating yummy, Mexican goodness, but I knew that wasn't the right food for the night before the biggest race of my life. I decided to make up for it with a small Cinco de Mayo feast on Siete de Mayo! Today I'm going to share my guacamole recipe with you. I absolutely adore avocados. I've made them into guacamole countless times, topped salads with them, smashed them down into a paste for sandwiches and even made them into dessert. I have always sort of 'winged it' with guacamole, but I found this recipe a few years ago and it was just perfect for my taste. The original recipe calls for a serrano chili pepper, but I've omitted it because I want the flavor of the avocado to shine through. If you want your guacamole a little spicy, just add 1-3 chilies to the first step when you make the 'paste'. Also, I soak my onions for a few minutes to reduce their bite. If you prefer the bite of raw onions, you can omit the soaking step as well. Go ahead, make it your own!
1/4 cup white onion, chopped
3/4 cup torn cilantro
kosher salt, big pinch
3 avocados, diced
1 plum tomato, halved, insides discarded, then diced
Soak onion in a small bowl with cold water for 10-15 minutes. Drain.
Place onion, cilantro and kosher salt in a pile on a cutting board. Chop, then mash into a paste with the flat side of a large knife. Transfer to a medium-sized bowl. Add diced avocados and mash with a wooden spoon until well combined, but still chunky. Stir in the diced tomato. Adjust seasoning with additional kosher salt.
Cover with plastic wrap placed directly down on top of the guacamole to reduce oxidation. Place in the refrigerator to allow flavors to meld until you are ready to eat it.
Food Network Magazine - May 2010