Guacamole
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)

Yield: 4-6 servings

Guacamole should be rich in fresh flavors with a chunky texture. Look for the dark bumpy skinned "Haas" avocados at their peak of ripeness. Avoid mushy avocados with seeds that rattle when shaken as they are past their prime and will be less than delicious. Tomatoes are optional depending on their quality. If they are overly watery they will dilute the nutty richness of the guacamole but can always be served in slices on the side.

• 3 ripe medium-sized Haas avocados
• 1-2 jalepeños, seeded, stemmed and finely chopped
• 1/2 medium white onion, diced
• 1 bunch cilantro, washed, stemmed and coarsely chopped
• Juice of 1 lime, freshly squeezed
• 1/2 teaspoon salt
• 1 medium-sized ripe tomato, cored, seeded and diced (optional)
• Freshly ground black pepper

Cut the avocados in quarters, discard the seeds and peel. Place in a mixing bowl and mash minimally with a potato masher, spoon or your hand. Add diced jalepeño, onion, chopped cilantro, lime juice, salt and pepper and diced tomatoes, if desired. Mix just until combined and chunks of avocado are still visible.

Serve in pottery bowl or on a plate lined with a lettuce leaf. If not served immediately, guacamole is best kept in the refrigerator with the avocado pit immersed in it and tightly covered with plastic wrap.

The following suggestions are brew pairings from our StarBrewers:

• Harpoon IPA - This one pairs well because most people usually eat guacamole with spicy food.
• Deschutes Pilsner - Guacamole should have a nice subtle kick, and our Pilsner, being slightly sweet and lightly hopped, is a perfect match for this south of the border condiment.