Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
3-4 ripe avocados
1 lemon or 2 limes
¼ cup cilantro, chopped
¼ cup sweet onion, chopped (optional)
When it comes to guacamole ingredients, less is more. I generally only use avocado and lime or lemon in my guacamole.
I never put tomatoes in guacamole, as the acidity works against the avocado. The same is true of onion. I don't use it in guacamole. I simply serve salsa that includes onion and tomato along side the guacamole, so guests can mix as they like. That way they may mix tomatoes and onions in the salsa with the guacamole, or simply savor the rich, full taste of the avocado.
Slice avocados in half and spoon flesh into a large bowl. Discard pits and skin. Mash with a fork and fold, or, for chunkier guacamole, simply run a thin bread knife through the avocados in multiple directions and fold gently until desired mixture is reached.
Serve with chips, tomato salsa, and/or green chili salsa.
Tip: Mix guacamole with Herdez salsa verde and cilantro and serve with any white fish. Yum!