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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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First, please do NOT ruin this by adding any citrus juice, which is only added to keep it from turning brown. Make this right before you serve it. I promise, it never lasts long enough to turn color. Citrus masks the rich avocado, which is supposed to be the predominant flavor. Read more . Second, do NOT serve this ice cold. Make it, then immediately serve it. Third, only mix it enough to get rid of the big chunks. Smooth guacamole is obnoxious. Ingredients:
1/2 white onion, diced |
2 serrano or jalapeno chiles, diced |
1/2 t. salt (plus additional, if needed) |
1 tomato |
3 ripe avocados |
cilantro |
Directions:
1. Cut off the stem end of the tomato, turn it upside down over the sink, and squeeze the excess juice and seeds out. Mince.
2. Work the onion, chiles and salt in a molcajete, mortar, or small bowl until the onion turns transparent and it all gets juicy. Add the avocados and mush up, but you want lumps. Lumps are good. Just not huge lumps. Stir in tomato and cilantro. Taste, and add salt if necessary. Eat!
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