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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 4 |
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We love avocados in my family. This is called naked guacamole because the flavor of the avocado itself is highlighted along with a bit of crunch from the onion, tomato, salt, lime and cilantro. The texture should be chunky- please don't use a blender or processor. Although it may be tempting to add other things- simple is best (oh OK. . . add some garlic if you like ;) ) From Cooking from the Edge. Ingredients:
2 hass avocadoes, perfectly ripe |
3/4 teaspoon kosher salt (to taste) |
1 1/2 teaspoons lime juice, freshly squeezed |
1 ripe roma tomatoes or 6 -8 sweet cherry tomatoes, seeded and finely chopped |
1/4 of a white onion, finely chopped |
12 large fresh cilantro stems, stemmed and roughly chopped |
Directions:
1. Remove the seed and peel from the avocados and place in a bowl or molcajete.
2. Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
3. When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
4. Taste for seasoning.
5. If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
6. Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.
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