Guacamole
Jul 10, 2005 by MSG President | 3 Comments| Share it:
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1 rating
Ingredients
- 2 avocados
- 1 not-too-large tomato (or two small ones)
- 1/2 tbs Sea salt
- 1/2 Lime
- cilantro
- 2 tbs of onion (I used half of a small one)
- 2 serrano chiles
Step 1
Start out by dicing the tomatoes. Remove the seeds, as to not make the guacamole into green water.
Step 2
Step 3
After dicing them and removing the seeds, toss them into the molcajete or a grinder/chopper.
Step 4
Step 5
Ditto for the serrano chiles. And as a reminder, make as LITTLE CONTACT with them as possible. You don't want to accidentally get oil in your eye.
Step 6
Step 7
Make sure to throw in the sea salt, as well. And then after that, go ahead and start mashing this stuff up into a paste. You don't really need a PASTE... just... crush it up a bit.
Step 8
Step 9
Step 10
My avocados were really ripe, so I couldn't pop out the seed with a knife. It just... fell out. Whatever. Throw them in.
Step 11
Step 12
More mashing with the pestle. Don't totally liquidate the stuff; keep it slightly lumpy. Enjoy your Guacamole!
Step 13
I needed to save the guacamole for later, so here's the guac in another container with the plastic wrap. Remember, prevent the guacamole from oxidizing by removing the air from the container.
Now that you have learned how to make guacamole, please be sure to view these other dip recipes. Also, you will love these Spanish recipes.
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3 Comments
Great recipe, try adding fresh or dry Basil. Add it to your taste.
Stefanie Higgins
Jan 12, 2011
Cilantro is the key to any Mexican topping. I love how this looked in the stone and perhaps should be served in the stone. I believe I will do this. My guests will feel like their in Mexico. Great recipe.
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Forget about what you’ve heard. The pit does not prevent the avocado from turning brown. Only keeping it away from air will prevent oxidization, hence the term.