Below is the final recipe that I settled on -- it's a hybrid of a few different recipes I found on the web. One thing's for sure. The texture of guacamole isn't thick enough if you add the juice of a whole lime (as the Food Network's Alton Brown suggests) so I decided to cut that back to the juice from just 1/2 a lime.
For the sake of simplicity, I also propose using two cans of premium, diced plum tomatoes. If you choose wisely, you give up nothing on taste while avoiding the time-consuming chore of peeling, seeding and dicing your own tomato. Plus, it adds a nice color.
Be sure to add the diced tomato after you have mashed and combined the other ingredients. Without further adieu . . .
- 3 Haas avocados (halved, with pits removed)
- 1/2 cup of diced red onion
- 1/2 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 2 tablespoons of fresh, chopped cilantro (or 1-1/2 tablespoon of dried cilantro leaves)
- 1/2 teaspoon of Tabasco sauce (optional)
- 2 cloves garlic, crushed or minced
- Dash of freshly ground black pepper
- 2 cans of diced plum tomatoes (look for 14.4 oz. cans)
DIRECTIONS: Scoop the avocado pulp out of its peel and place it in a large bowl. Add the next seven ingredients to the bowl. Use a potato masher to mash and integrate all of the ingredients. Add the diced tomato and then fold them in by stirring with a spoon -- not the masher. (If you're going to add the Tabasco to give it extra "kick," then add it with the other herbs and spices.) Let the guacamole stand at room temperature for 15 minutes, then serve with tortilla chips.