I am making the Dean’s Lunch and one of the dinners is a Vegan. Jan and I finally settled on a salad with crackers and a selection of schmears. To meet the needs of the one, the many must eat Vegan—to paraphrase. Jan really likes guacamole, so I chose this as my third schmear. I have a simple recipe, but for public consumption I thought I would be a bit more elaborate.
3 ripe avocados
¼ cup red onion, minced
1 Jalapeño pepper, minced
2 Tbs. fresh cilantro, minced
½ tsp. white sugar
¼ tsp. Mexican oregano
¼ tsp. black pepper
pinch Kosher salt
1. Juice the lime, about one tablespoon.
Tip: Avocados oxidize—turn brown—very quickly. The lime juices slows this process, but it is best to make the guacamole just before serving.
2. Remove the avocado from the skins and place it in a bowl.
Tip: I cut the avocado in half and remove the pit. I score the flesh inside the skins, running the knife blade several times through the flesh in both directions without breaking the skin. I then scoop the diced flesh directly into the bowl.
3. Pour the lime juice over the avocado chunks and mash them into a paste with a fork.
Tip: How much you mash your avocados is a personal choice. You may just toss the chunks in the lime juice to coat them with the juice to prevent them from turning brown. You may also mash the pieces of avocado into a chunky paste or until it is smooth and creamy.
4. Stir in the onion, Jalapeño, cilantro, sugar, oregano, black pepper, and salt.
5. Serve on the side of any taco dish or just with corn chips or crackers as a dip.