Classic Guacamole
(from saymyname’s recipe box)
Traditionally made in a molcajete (basalt grinding bowl) and mashed with a tejolote (stone grinding tool/pestle). Guacamole should be served within 4 hours after it is prepared for the best color and freshest taste.
Source: 1,000 Mexican Recipes
Categories: Appetizers, Tex-Mex
Ingredients
- 2 large ripe avocados (Hass variety preferred)
- 1/4 medium white onion, finely chopped
- 2 serrano chilies, finely chopped with seeds
- 1/4 cup lightly packed chopped fresh cilantro
- 1 tablespoon fresh lime juice (to taste)
- 1/4 teaspoon salt (to taste)
Directions
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Cut the avocados in half and remove the seeds.
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Hold 1 avocado half in the palm of one hand and with the other hand, mash the avocado in its shell with a fork; then scoop the avocado into a bowl with a spoon, scraping out the creamy pulp.
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Discard the shell and repeat with the remaining avocado halves.
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Add the remaining ingredients and mix well; cover tightly with plastic wrap to prevent discoloration.