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Guacamole




Source of Recipe


Margarito, my Mexican husband






Recipe Introduction


Guacamole is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. Taste test first before using!





List of Ingredients



• 2 ripe avocados
  
• 1/2 onion, minced (about 1/2 c)
  
• 1/2 jalapeño, stems and seeds removed, minced
  
• 2 T finely chopped cilantro leaves
  
• 1 T fresh lime juice (1 wedge)
  
• 1 ripe plum tomato
  
• 1/2 t salt
  






Instructions



1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
   
2. Using a fork, mash the avocado. Add the chopped onion, tomato, cilantro, lime and salt and mash some more.
   
3. Chili peppers vary individually in their hotness. So, start with a half of the chili pepper and add to the guacamole to your desired degree of hotness. Some people who like things hot may even want more than one chili pepper in their guacamole.
   
4. Serve with tortilla chips.
   
5. Other nice sides to accompany a snack of guac and chips are refried beans, nacho cheese and salsa.
   






Final Comments


This is the original way of preparing guacamole, as a Mexican lady would do. I generally throw all ingredients together in my food processor and blend, since my family tends to like the smoother texture. Personally, I prefer it the original way, mashed, with some chunkiness. It’s all a matter of taste, so play around with it and try both!

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate the guacamole until ready to serve.

*If you need to store it for more than 30 minutes before serving, push the avocado pit down into the guacamole. I don’t know why, but this helps to preserve the guacamole for a much longer time and will prevent it turning black from oxidation. I was taught that trick in Mexico by Margarito.

Serves 2-4.