Boston.com / A&E / Dining/Food

RECIPES & ARCHIVES

Guacamole

Be sure to buy avocados well ahead of when you want them since you can rarely find them ripe. To hasten the ripening process, place the avocados in a paper bag with an apple; they are ready when they yield to pressure. If already ripe enough, simply refrigerate (avocados won't continue to ripen in the fridge). This guacamole is also great in sandwiches, omelettes, and on burgers.

2 ripe Hass avocados, peeled, pitted, and coarsely chopped

1/2 small beefsteak tomato, coarsely chopped

2 scallions, chopped

1/2- 1/3 cup chopped fresh cilantro leaves

1 pinch cayenne pepper

1/4 teaspoon kosher salt

1/8 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

1/4- 1/2 jalapeno pepper or chipotle chile, finely minced (optional)

5 cilantro sprigs, for garnish

2 very thin slices lime, for garnish

Place all the ingredients, except the lime slices, in a bowl and toss gently to mix. Do not overmix; the blend should be somewhat chunky.

Transfer to a serving bowl and serve immediately, or place avocado pits in the guacamole (to prevent discoloration), cover, and refrigerate for up to 8 hours.

Serve garnished with the cilantro sprigs and lime slices.

Makes about 1 1/2 cups.