Perfect Guacamole Recipe
Ingredients
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 Serrano chilies, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama.
Serve with tortilla chips.
Method
1 Cut avocados in half.
Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Score
avocado in half and break apart and scoop it out of its peel.
2 Using a fork, mash the avocado. Add the chopped onion, cilantro,
lime or lemon, salt and pepper and mash some more. Chili peppers vary
individually in their hotness. So, start with a half of one chili pepper and
add to the guacamole to your desired degree of hotness. Be careful handling the
peppers; wash your hands thoroughly after handling and do not touch your eyes
or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the
variability in the fresh ingredients. Start with this recipe and adjust to your
taste.
3 Cover with plastic wrap
directly on the surface of the guacamole to prevent oxidation from the air
reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Variations
For a very quick "guac" just
take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or
cottage cheese to your guacamole dip. Purists may be horrified, but so what? It
tastes great. In fact, guac with some cottage cheese
added to it is my favorite.