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Classic Guacamole |
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Serves: 2
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(Guacamole)
Category: Vegetable Salsas and Table Sauces
Makes about 2 cups
Guacamole is probably the best known Mexican sauce and is traditionally made in a molcajete (basalt grinding bowl), and mashed with a tejolote (stone grinding tool or pestle). The word comes from ahuacatl (avocado) and molli (mixture), from the ancient Nahuatl Aztec language. Avocados are native to Mexico and abundant year round in different varieties. My favorite in the United States is the buttery pebbly skinned, dark green Hass variety (from California).
Guacamole has many variations; one common way of serving it is with tomato. If you would like to try it, seed and finely chop 1 medium ripe tomato and gently stir it into the guacamole before serving. Guacamole should be served within 4 hours after it's made for best color and freshest flavor.
2 large ripe avocados (Hass variety preferred)
1/4 medium white onion, finely chopped
2 serrano chiles, finely chopped with seeds
1/4 cup lightly packed chopped fresh cilantro
1 tablespoon fresh lime juice, or to taste
1/4 teaspoon salt, or to taste
Cut the avocados in half and remove the seeds. Hold 1 avocado half in the palm of one hand and with the other hand, mash the avocado in its shell with a fork; then scoop the avocado into a bowl with a spoon, scraping out the creamy pulp. Discard the shell and repeat with the remaining avocado halves. Add the remaining ingredients and mix well. Cover tightly with plastic wrap to prevent discoloration.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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