Guacamole maison

03 — Method

1. Choose 5 VERY RIPE avocados that give slightly when you press them. Ripeness is ABSOLUTELY essential for a creamy, flavorful guacamole — a hard avocado will never make good guacamole.
2. Cut the avocados in half lengthwise around the pit. Twist the halves in opposite directions to separate them. Remove the pit by carefully tapping the knife blade into it and twisting, without damaging the flesh.
3. Scoop out the avocado flesh with a spoon, scraping the skin so nothing goes to waste. Put it in the large bowl and mash roughly with a fork, leaving some chunks for texture.
4. IMMEDIATELY squeeze the juice of the 2 limes over the mashed avocado so it doesn’t turn brown. This is ABSOLUTELY ESSENTIAL to keep the guacamole bright green.
5. Remove the green germ from the 4 garlic cloves and chop them VERY FINELY with a paring knife. Peel the red onion and cut it into tiny 3 mm (⅛ in) dice. Soak the onion in a bowl of cold water with a splash of vinegar for 5 minutes to tame its bite.
6. Halve the beefsteak tomato, scoop out the seeds with a spoon and cut the flesh into tiny 5 mm (¼ in) dice, so it spreads evenly through the guacamole without making it watery.
7. Mince the fresh jalapeño VERY FINELY, removing the seeds to tone down the heat (optional, depending on how spicy you like it). Finely chop the big bunch of fresh cilantro, keeping the thin stems — they have even more flavor.
8. In the bowl, combine the mashed avocado, chopped garlic, drained onion, diced tomato, jalapeño, chopped cilantro, olive oil, ground cumin, smoked paprika, salt and pepper. Fold gently with a fork. Serve RIGHT AWAY with tortilla chips.