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

  1. Cut the avocados in half and remove the seeds.

  2. 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.

  3. Discard the shell and repeat with the remaining avocado halves.

  4. Add the remaining ingredients and mix well; cover tightly with plastic wrap to prevent discoloration.

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