Posted by fourclankitchen on February 12, 2010
I love the texture and tartness of guacamole, a dip or salad made with avocados. It is a big hit whenever I serve it. In addition to the rich taste and texture of avocado, the key here is the amount of salt and lime juice (it takes quite a bit of each). Start with the amounts recommended below, let the flavors blend for a bit and then taste and adjust the flavors. As with other Mexican dishes on this blog, I make no claims as to the authenticity of the prep. But I know it tastes good.
2 large avocados, peeled
1 tomato coarsely chopped (do not puree)
2 large cloves garlic, finely minced
¼ cup cilantro, finely chopped
½ cup onion, finely chopped
½ Serrano or jalapeno chili, seeded (omit if this is too hot for you)
½ tsp Hungarian sweet paprika
1 tsp ground cumin
1 tsp salt (adjust to your taste: I used a little more than this)
1 tbs. lime juice (adjust to your taste; I used 1 ½ tbs).
For a good guacamole, the avocados have to be right. As with most fruits, a good avocado is one that has just a little give when your finger is pressed into it. Too much give, and you have an overripe avocado which quickly rots- a waste of your money.
Peel and quarter the avocados and mash lightly with a fork. Add the onions, the tomatoes, cilantro and lime juice. Then add the spices. Let the flavors blend for about 10 min, then adjust the salt and the lime juice. Serve with any Mexican meal or with warmed up tortillas.
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