Made fresh from ripe, whole Avocados, the cool, buttery smoothness of guacamole puts the finishing touch on a fajita or most any other Mexican dish. Guacamole is a dish with millions of fans, but there are many variations. Experiment until you get yours just right.
This is just a basic recipe with some variations. It is not possible to make good guacamole from bad avocados and, sadly, good avocados are not always obtainable at the supermarket. Look long and hard to find the Haas variety (they have a brownish-black skin with a pebbly texture), and it's okay to buy them rock hard if you won't be using them right away. Avocados will ripen best at room temperature and, if you're in a big hurry, put them in a paper bag. Once they are soft and yielding to the touch, they are ready to be used.
Fajitas are a terrific entree for an informal dinner party. There is something inherently festive about them and their accompanying dishes. Or perhaps it's the margaritas and Mexican beer that so often go hand-in-hand with this Tex-Mex treat. Whatever. Don't settle for some watered-down, chain restaurant version of fajitas. Experience the fajitas you make yourself, and all that goes with them.
Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. While the darkened guacamole is okay to eat, it is less desirable. Use that reason to eat it all as quickly as possible.
Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of optional jalapeņos used. Also, keep in mind that some chilies are hotter than others, so experiment to determine your favorite proportion of ingredients.