Guacamole, authentic

Guacamole, authentic
 
Author: 
Cuisine: Mexican
Ingredients
  • 2 tablespoons finely chopped white onion
  • 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
  • ½ teaspoon kosher salt, or ¼ teaspoon fine salt
  • ¼ cup chopped cilantro, divided
  • 1 large or 2 small ripe avocados from Mexico, halved and pitted
  • A squeeze of lime, if desired
Instructions
  1. Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
  2. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.

 

Tags

Related Posts

Share This

Guacamole with sun-dried tomatoes

Guacamole with sun-dried tomatoes
 
Author: 
Cuisine: Mexican
Ingredients
  • 3 medium-large ripe avocados
  • ½ medium white onion, chopped into ¼-inch pieces
  • Fresh hot green chiles to taste (2 serranos or 1 jalapeño), stemmed, seeded if you wish, and finely chopped
  • ¼ cup soft sundried tomatoes, chopped into ¼-inch pieces (patted dry on paper towels if oil-packed)
  • ¼ cup (loosely packed) chopped fresh cilantro with stems cut off
  • Salt
  • 1 or 2 tablespoons fresh lime juice
  • Mexican queso fresco or other fresh cheese for garnish
Instructions
  1. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old fashioned potato masher or large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. Taste and season with salt and lime juice—usually about 1 teaspoon of salt, and lime juice is a matter of personal preference.
  2. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.

 

Tags

Related Posts

Share This