One of the best things to ever come out of Mexico is guacamole. When I make guacamole at home using this recipe, there are never any leftovers.
1/2 small white onion, minced
2 fresh serrano chile peppers or 1 jalapeno, stemmed, seeded and minced
1 ripe tomato, cored and finely chopped (optional)
1 clove garlic, peeled and minced
3 ripe avocados
1/2 tsp salt
juice from 1/2 lime
minced cilantro (optional)
1. In a medium-size bowl or a Mexican molcajete, mix the onion, chiles, tomato and garlic together.
2. Avocados turn dark brown or grey very quickly after being exposed to air. So, near the time you plan to serve the guacamole, half the avocados lengthwise by cutting from stem to stem with a sharp knife, around the hard pit. Twist the avocado halves in opposite directions to open and “unscrew” the avocado. Remove and discard the pits and scoop the avocado into the bowl.
3. Using a molcajete pestle, a potato masher, a spoon, or just your hands, mash together the avocado while mixing in the other ingredients. I like guacamole to be somewhat chunky; for smoother guacamole, just keep mashing until it’s the consistency you like.
4. Flavor with salt and lime juice and stir. Optionally, you could also toss in some minced cilantro, if you’d like. Set the fresh guacamole aside for a few minutes to allow the flavors to intermingle. Serve with tortilla chips.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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