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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. From 1,000 Mexican Recipes. 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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