guacamole

This recipe is a traditional Mexican recipe I learned from a cooking class at La Cocina cooking school in San Miguel de Allende, Mexico. 

Traditional guacamole is made in a Molcajete, a Mexican-type mortar and pestle carved from basalt stone which is used primarily for salsas and guacamole.  And just like a copper pot, over time, the piece becomes seasoned and develops deeper, more interesting flavors.  

Most of us do not have a Molcajete and fortunately a simple ceramic bowl or mortar and pestle will work just fine.  Homemade guacamole is soooo much better than anything you find in a store, and only requires a little cutting and mashing.  It is simple, delicious and in moderation gives you a healthy bit of good fat.


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3 ripe avacodos

2 tablespoons finely chopped onion

1 Roma tomato, roughly chopped, set aside 1/4 teaspoon for garnish

1-2 Serano chiles, seeded and finely chopped (depending on how much heat you like)

2 tablespoons cilantro plus a few sprigs

1 key lime

1/2 teaspoon salt (to taste)


time. 15 minutes

difficulty.  easy

serves.  6 people as dip 

 


1.  Remove the skin and pit from the avocados and set aside. 

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2.  In the bowl, smash up the onion and chiles until almost a paste.  Add avocados and mix up together, then plop in the tomatoes and cilantro, mixing together. 

3.  Squeeze juice of the lime into mixture and add salt.  Taste until the ingredients suit your taste. 

4.  Scoop into a bowl. 

4.  Garnish with a few sprigs of cilantro and chopped tomato and serve with warmed tortilla chips.