One of the best things about living in Southern California is the Hass avocado. Their velvety, nutty, and buttery flavor is a great source of nutrition and healthy fat. Avocado is super good on toast, in salads, or on its own with a squeeze of lemon and a sprinkle of sea salt. My favorite way to eat them, though, is in guacamole with tortilla chips. 

There are all kinds of ways to make guacamole. Purists like the Wilkes prefer it smooth with nothing but avocados. The surefire way to inspire a rant from Annie’s cousin Cassie is to add cilantro. Annie’s Uncle Steven comments about too much lime. Annie’s husband Javi won’t say anything, but he despises onions. For these people, it is a crime to contaminate the avocado. 

Personally, I like a party in a bowl because cilantro doesn’t taste like soap to me. Without the salt, the avocado would be bland. The acid from the lime serves up taste to your taste buds that will cause them to say, have some more. A little onion adds texture. So I prefer my guacamole chunky and loaded with fresh lime juice, which is perfect to balance the fats in the avocado.  I learned to accommodate the different tastes and always make two batches—the purist guacamole and then the right way. 

Adapted from Ina Garten

 Ingredients

• 4 Ripe Hass avocados
• Zest from one lime
• 3 T Lime juice
• 1 T Chili Paste (I use Sriracha with the rooster on the label) 
• 1 T Onion  (minced) 
• 1 Garlic clove, minced
• 1 t Kosher salt (more if needed for taste)
• 1/2 t ground black pepper
• 1/2 Tomato, diced
• 2 T Cilantro, minced

Directions

• Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. 
• Using a fork, smash the avocado until it is smooth. Then smash them some more. Smooth!
• Immediately add the zest, lemon juice, chili paste, onion, garlic, salt, and pepper and mix well. 
• Add the cilantro and tomato. Mix well and taste for salt and pepper. Serve with chips.