Guacamole
Print This Recipe
This is simplicity itself. The Nahuati word guacamole means avocado mixture, and this is what it should be. I usually omit the garnishes as they are apt to unbalance the flavor, but many cooks prefer to sprinkle on one or two. Use avocados that are firm but soft to the touch.
INGREDIENTS
1 ripe tomato, finely chopped
2 tablespoons finely minced white onion
3 chile serranos, finely chopped
1/2 teaspoon sea salt
3 large avocados, preferably Haas
2 tablespoons finely minced fresh cilantroGARNISH
1 tablespoon small fresh cilantro, optional
1 tablespoon finely chopped white onion, optional
1 tablespoon finely chopped ripe tomato, optionalPut the tomato, onion, chiles, and 1/2 teaspoon salt in a molcajete or small bowl, and smash with a pestle or fork to a smooth paste. Cut the avocados in half, remove the pits, and scoop the flesh into the tomato mixture. Use a spoon to scrape out any pulp remaining on the skin. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust with more salt.
If you want, spirnkle the guacamole with any or all of the garnishes and serve at once, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly on the surface. To keep for up to no longer than 3 hours, do not add the cilantro until just before serving and cover and store in the refrigerator.
Makes about 2 cups