After publishing this recipe back in 2008 in Marin Magazine, we can say this is a no-brainer guacamole recipe! If your next party invite includes a potluck – we promise this will be a hit. Potential danger, however is you might become the go-to guac gal… so take your chances.
Matteo Boussina, owner, Taco Jane’s
There’s no secret to great guacamole; it starts with the avocado. This recipe is sure to get the party started.
TACO JANE’S GUACAMOLE
Serves 4 to 6
3 large ripe California avocados
1/4 white onion (diced)
1 tomato, (seeded, cored and diced)
2 cloves garlic (pressed)
1/3 cup finely minced cilantro
2 tbsp. fresh squeezed lime juice
1 tsp. of salt
Roast your jalapeños, on your stove top or direct flame, turning until the skin blisters. Put in a sealed plastic bag to steam three to four minutes. Cut open and clean the seeds, then mince. Cut avocados and remove the pit. Mash the avocados in a bowl until they are smooth in consistency but still a bit chunky. Add in the rest of your ingredients and mix well.
because we LOVE trivia.. here’s a note about avocados.
The California Avocado Commission states that archaeologists in Peru have found domesticated avocado seeds buried with Incan mummies dating back to 750 B.C. But according to the site, avocado.org, for the Haas avocado, we can thank a backyard in La Habra Heights, California, where the mother tree of all Haas avocados was born.