Mexican recipes
Guacamole
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10 min
Serves 4 - 6
Mexican
Ingredients
- 2 tbsp finely chopped white onion 30 ml finely chopped white onion
- 3 Serrano chiles, seeded and finely chopped (adjust quantity for more or less heat, to taste) 3 Serrano chiles, seeded and finely chopped (adjust quantity for more or less heat, to taste)
- 4 tbsp roughly chopped cilantro (coriander) 59 ml roughly chopped cilantro (coriander)
- 3/4 tsp salt (use more to taste) 3.7 ml salt (use more to taste)
- 3 large avocados 3 large avocados
- 2/3 cup fresh ripe tomatoes (squeeze out most of the juice; finely chopped) 160 ml fresh ripe tomatoes (squeeze out most of the juice; finely chopped)
- 1 tbsp fresh lime juice 15 ml fresh lime juice
- Extra cilantro leaves with little stems for garnish Extra cilantro leaves with little stems for garnish
Method
In a molcajete or similar stone made mortar and pestle add the onions, chiles, chopped cilantro and salt and grind to a smooth paste.
Cut the avocados in halves, remove the pits (keep one of the pits for later) and use a spoon to remove the avocado flesh. Put the avocado flesh into the molcajete and mash into the onion paste until you have a chunky, yet uniform consistency.
Add the tomatoes and lime juice and stir well to combine. Taste and adjust with salt and more lime juice to taste. Add the avocado to the guacamole, cover with plastic wrap and refrigerate for at least 30 minutes. The avocado pit will preserve the fresh color of the guacamole.
Before serving remove and discard the pit and garnish with the extra cilantro leaves.
This recipe makes 2 cups of Guacamole.
Cut the avocados in halves, remove the pits (keep one of the pits for later) and use a spoon to remove the avocado flesh. Put the avocado flesh into the molcajete and mash into the onion paste until you have a chunky, yet uniform consistency.
Add the tomatoes and lime juice and stir well to combine. Taste and adjust with salt and more lime juice to taste. Add the avocado to the guacamole, cover with plastic wrap and refrigerate for at least 30 minutes. The avocado pit will preserve the fresh color of the guacamole.
Before serving remove and discard the pit and garnish with the extra cilantro leaves.
This recipe makes 2 cups of Guacamole.
Cook's notes
If you do not have a molcajete or mortar and pestle you can use a regular bowl and a spoon or fork to mash up all the ingredients.
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