The Very Best Guacamole

From The Barefoot Contessa. A customer once asked us, "How do you get the guacamole green?" Of course we wondered what color it should be, but I think she wanted to know how we got it so green. We keep it green by storing it with plastic wrap pressed directly on top. Air will turn it brown, so the less air contact, the better. I believe it's only a myth that an avocado pit will keep the guacamole green. Lemon juice does the best job.

We use a knife to chop the avocados, which makes a chunky dip. It is very important to use Haas avocados from California. They're not the pretty green ones you see in the market, but the earthy brown ones. They are ripe when they just give to the touch. Serve at room temperature with yellow or blue corn chips.

4 ripe Haas avocados
3 TABLESPOONS freshly squeezed lemon juice (1 lemon)
8 DASHES Tabasco sauce
1/2 CUP small-diced red onion (1 small onion)
1 large garlic clove, minced
1 TEASPOON kosher salt
1 TEASPOON freshly ground black pepper
1 medium tomato, seeded, and small-diced
¼ cup cilantro, chopped

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl (I use my hands). Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and cilantro. Mix well and taste for salt and pepper.

MAKES 3 CUPS