Guacamole is a very tasty yet healthy snack. There is something so fresh and exotic about the flavor that every time I make it I find myself wishing that I had invented the recipe. It’s a genius recipe. Avocado wasn’t always this famous around here and I will be the first one to admit that it can be a little intimidating to work with. That is until you make guacamole. You forget that it’s slimy and kind of weird looking and you find yourself wondering if anyone will notice you and the guacamole tray disappear. It’s easy to make too, so I recommend that we all make the most out of this avocado season and make home-made guacamole.  I’m sharing my full proof guacamole recipe here:

Guacamole:

Preheat broiler or convection oven. Half three jalapeno peppers lengthwise and scrape out the seeds and membranes (you can leave the seeds in one or two halves if you like it a little more spicy). Place the jalapeno halves, skin side up, a quartered medium tomato, 3 unpeeled garlic cloves, and half a medium white onion (layers separated) on a foiled baking sheet. Season with salt and black pepper. Broil until the jalapeno peppers are blackened. Place the jalapeno peppers in a zip lock bag, and seal. Let stand for 10 minutes.

Mince the onion and peel the jalapeno peppers, tomatoes, garlic cloves. Mesh with a fork or chop into small pieces and place in a medium bowl along with the onion. Using a fork mesh 2 seeded and peeled ripe avocados and place into the bowl with the jalapeno mixture. Chop 1 seeded and peeled ripe avocado into cubes and place into the bowl. Mix everything together with a handful of chopped fresh flat-leaf parsley and fresh basil leaves, 2 tbsp. fresh lime juice or lemon juice, 2 tbsp. Parmesan cheese (optional).  Season with salt to taste. Serve with tortilla chips.

Makes about 8 servings (serving size: 1/4 cup).