Viva Mexico Guacamole
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1-2 cups
ingredients
- 2 medium ripe avocados
- 1 garlic clove, peeled and finely chopped
- salt, to taste
- 2 tablespoons cilantro, chopped
- 1 tablespoon fresh lime juice, approx
- 2 -3 green jalapenos, finely chopped (to taste)
- 1⁄4 small white onion, finely chopped
- 1⁄2 medium tomatoes, chopped into 1/4 inch dice
directions
- Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.
- Mash the avocado with a large fork or potato masher. Stir in the garlic and about ½ tsp salt, plus the rest of the ingredients. Before chopping and adding the white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado. (This reduces the risk of having the onion flavor overwhelm the guacamole). Taste and season with additional salt, if necessary.
- If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – preferably no more than a few hours.
- Variations:.
- Replace the lime juice with (or, for extra tangy guacamole, add along with the lime juice) about ½ cup homemade tomatillo salsa – perfect as a topping or a dip, especially when you need to make the guacamole ahead (the additional acid from the tomatillos helps keep the guacamole greener longer).
- Avocado sauce: For a tangy sauce to drizzle over raw (or blanched) vegetables or on tacos, tostadas and the like, follow the above variation, increasing the tomatillo salsa to 1 cup; puree everything in a blender. If the sauce is too thick to drizzle, thin with additional tomatillo salsa. A little heavy cream, sour cream or crème Fraiche can be added for wonderful richness.
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Reviews
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This is such a fresh tasting gaucamole! The lime juice and the cliantro add just the right acidity; the jalapeno (I had to use bottled, concentrated, 1 teaspoon = 1 jalapeno)gave good heat, and the rest of the ingredients gave enough smooth versus crunch texture to make this just superb! Great recipe!
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Perfect guacamole! We loved the freshness of the avacado, cilantro and tomato! I didn't mash the avacado...it was chunky and we liked it that way. I did mash the garlic with a little Kosher salt to make a paste. I used 2 jalapenos with the veins and seeds. Perfect heat. I used mild sweet onions so didn't need to rinse. Thank you Jim it's a recipe that will be a regular at our house!!
RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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