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Heidi and Seal's Guacamole

Heidi and Seal

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Heidi and SealSummer

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  • 4 ripe avocados, halved, pitted and peeled
  • 2 small tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 2 Tbs. fresh lime juice
  • 1 small serrano chile (optional), seeded and chopped
  • salt to taste


Coarsely mash the avocados.

In a bowl, combine the mashed avocados, tomatoes, onion and lime juice.

Stir in the chile, if using. Season with salt.

Cover bowl with plastic wrap and refrigerate 30 minutes.


Marcella has a thing about tomato skins, so peels the tomatoes.

If you want to reduce the heat a bit, substitute a jalapeño pepper for the serrano chile.

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InStyle Magazine






Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im