Guacamole

I got this recipe a few years ago from my very favorite chef, Jayson. He's a genius. He's the kind of cook that when you get invited over to their house for an event, you starve yourself the whole day before hand. He's the kind of cook that instinctively knows what works and what doesn't, which means he doesn't write many recipes down. He doesn't need to. Unfortunately that doesn't work for me. I think this is why I like to bake, and he doesn't. Baking is exact, cooking- not so much.

Jayson is a professional chef and is working on opening his own restaurant in St. George right now. I'm excited to see how far he'll go.

This is my very favoritest ever guacamole. I followed him around his kitchen a couple of times taking notes and irritated him with questions like "How much of that are you adding?" And forced him to guesstimate quantities. I still like his better though. I think that it is partially because I always like something someone else makes better, and he just knows when it's perfect. Me, I measure, and guess, and taste, and make every one else taste, and ask questions like "What do you think?" and scream things like "Constructive Criticism! I need Constructive Criticism People!"

A couple of things-this recipe makes a lot- being a professional chef Jayson is nearly incapable of not cooking for the masses. No complaints though- we've totally scored in the leftovers department before. But feel free to cut the recipe down, just trust your own judgment and taste buds on what looks good and tastes good to you. Secondly the chipotle peppers and Adobo sauce come in a can found in the Mexican food section of the grocery store- Embasa is the brand name. I think it's the chipotle pepper and Adobo sauce that sets it apart from the others. It's like the secret ingredient that adds just that little bit of somethin-somethin.

Jayson's Guacamole

7 avocados

1 lg onion, finely diced

1 TBS minced fresh garlic

3 TBS minced fresh cilantro

1 jalapeno finely diced- no seeds

1 finely diced tomato

1 tsp adobo sauce

1/4 to 1/2 chipotle pepper

salt and pepper to taste

Juice of 2 limes

1/8 cup olive oil

Mix it all together.