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1
Get a clean (non-metallic) bowl.
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2
Finely dice your shallots, dump in bowl, and add a good pinch of kosher salt (this will get the shallots sweating their wonderful sweet juices).
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3
Take your jalapenos, cut them lengthwise, seed them, remove the white pith.
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4
Now, heres the important part: Cut the jalapeno halves in quarter-inch strips.
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5
Lay the strips flat and, one at a time, take a very sharp knife and remove that membrane of the pepper that looks like tiny blisters filled with water, leaving only the meat of the pepper.
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6
Take those strips, dice them as finely as possible, throw in bowl, give a quick stir.
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7
Zest both limes thoroughly and throw in bowl.
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8
Cut lime in half and put aside.
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9
Take that bunch of cilantro and cut off only the very bottom of the stems ( ).
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10
Wash and spin the cilantro.
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11
Then mince entire bunch and throw in bowl.
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12
(Better option: If you have a mortar and pestle, pulverize the cilantro into as close to a paste as possible and throw in bowl.)
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13
Cut your avacados in half, pit them, scoop out the flesh with a spoon, throw in bowl.
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14
Heres the key: Do the above (cutting/scooping the avocados) and then juice the one lime over everything in the bowl as fast as possible, to prevent the avacados from oxidizing.
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15
Ive listed 2 limes in the ingredients in case you want more twang in your guac.
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16
Ive always preferred one, but its your guac.
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17
Mash everything with a potato masher to a semi-chunky consistency.
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18
Crush some pepper and add more salt to taste.
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19
Add the juice from some or all of that second lime if necessary.
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20
If using this hot sauce, add very little at a time as it is very powerful.
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21
What I love about this sauce is that it imparts a heat that sneaks up on you after you appreciate the wonderful flavor of the guacamole.
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22
Tabasco and others start to make guacamole taste too much like tabasco; this sauce doesnt do that.
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23
If you want no heat at all, thats fine, just omit this part.
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24
Guacamole is better after one night in the fridge in an airtight container (cover surface with plastic wrap).
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25
Guacamole, while it may discolor, is good for about 4-5 days from this point.
