Garden Guacamole

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Garden Guacamole
10 Servings, but this recipe is easily halved

Note: With firm pressure, roll limes on counter top before cutting and juicing.

Ingredients:
6 Haas Avocados, ripened – $7.50
*Note: To hasten the ripening of avocado or any fruit, place in a brown paper bag for a day or two. When choosing an avocado, press very gently at the top and a ripe avocado will softly yield to the touch. Be certain the nub of the stem is intact.
3 fully ripened medium tomatoes, seeded and chopped – $1.99
1 medium Bermuda onion, coarsely chopped – $0.89
2 teaspoons minced garlic – from stock
6 tablespoons lime juice, freshly squeezed (About 2 to 3 limes)* see note – $0.87
2 tablespoons fresh cilantro, finely chopped  – $1.59 for fresh
1/3 cup (generous) jalapeno peppers, seeded and minced *Note: Either wear rubber gloves or else keep your fingers away from your eyes when cutting hot peppers or you will look rather weepy. – $0.58
Kosher salt to taste – from stock
1 cup sour cream for garnish/dipping (optional) – $1.50
Tortilla chips – $3.50
Grand Total Assuming a Well-Stocked Pantry: $18.42
Cost per Serving: $1.84

Directions:
1. Peel and pit the avocados. (For simplicity, split them lengthwise in half, cut the flesh into cubes while still contained in the avocado skin, and scoop the meat out with a soupspoon.)  Reserve the avocado pits.

2. In a mixing bowl, mash the avocado with the back of a wooden spoon, leaving some nice bite-sized chunks amid the creamy mixture.

3. Add the chopped tomatoes, cilantro, onion, garlic, and jalapenos.  Follow with Kosher salt and lime juice, stirring gently until well blended.

4. Transfer to a serving bowl and tuck the avocado pits into the top layer of the guacamole.  I don’t recall how I happened to learn this, but by storing the mixture with the pits close to the surface and sprinkling with some lime or lemon juice, the guacamole keeps for up to 4 days without a trace of discoloration. I have often heard this disputed as folklore, but in my experience it seems to work.

5. Before serving, remove the pits and hollow out a space in the center of the dip.  If preparing this for a crowd, with no hope for any leftovers, spoon in a mound of sour cream, sprinkle with some chopped cilantro, and serve with your favorite tortilla chips.