This is simplicity itself. The magic is to have all the ingredients chopped up before you start fooling with the avocados.
Notice the absence of lime juice and garlic. The acidity of the tomatoes is enough to preserve the avocados from turning brown immediately. You will want to serve immediately, however.
For the guacamole
Diana Kennedy, "From My Mexican Kitchen", page 94
Notice the absence of lime juice and garlic. The acidity of the tomatoes is enough to preserve the avocados from turning brown immediately. You will want to serve immediately, however.
For the guacamole
- 2 heaping tablespoons of finely chopped white onion
- 4 serrano chiles, finely chopped (remove the seeds if you are sensitive to spice)
- 3 heaping tablespoons of roughly chopped cilantro
- sea salt to taste
- 1/2 cup of finely chopped tomatoes (leave the skin on)
- 3 avocados
- in a molcajete or a mortar, mash the onions, chiles, cilantro, and salt together
- add the flesh of the avocados and mix
- stir in the tomatoes
- sprinkle the result with toppings
- Eat!
- 1/4 cup finely chopped tomatoes
- 1 heaping tablespoon of finely chopped onion
- 2 heaped tablespoons of chopped cilantro
Diana Kennedy, "From My Mexican Kitchen", page 94
