Guacamole

This is one of the easiest recipes to make, and quite possibly one of the oldest on the planet. The Aztecs referred to guacamole as ahuaca-mulli which translates roughly to avocado sauce or avocado mixture. So points off for creativity in the naming of guacamole.

There are as many ways to make guacamole as there are ways to make salsa. If you get the “mash the heck out of Avocados” down, you’re well on your way to making a decent recipe. Some folks enjoy salt in their guacamole, others sugar, and still others do both. Count me in on the salt side of the equation.

One quick note here: There’s little to no reason why you can’t make your own guacamole. If you feel the need to buy pre-made guac, please, please, please, smack yourself out of it.

  • 2 medium Hass Avocados, cut in half and seeded
  • 1/2 cup red onion, chopped
  • 1 Tablespoon lime juice
  • zest from 1/2 lime
  • 2 serrano chiles, seeded and chopped
  • 2 teaspoons kosher salt
  • 1/8 cup cilantro, minced

Place the meat of the avocados in a medium mixing bowl. Using a potato masher (or barring that, a fork), mash the avocados into a paste.

Add the rest of the ingredients and mix well.

Serves 4-6

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