Avocado Dip Guacamole
Guacamole is a recipe
believed to have come from the ancient Aztec
and Maya peoples. It's so popular today that
it can be found on almost all Mexican restaurant
menus. In Mexico this dip is commonly prepared
in a molcajete, a bowl made from volcanic
stone. Don't worry if you don't own one -
a bowl and fork will work just as well. Follow
this recipe exactly the first time, and then
decide whether you want to use more or less
of the pepper and salt to suit your taste.
You can read about avocados in the Essential
Ingredients section at the back of this book.
- 1/2 small white onion
- 1 clove garlic
- 1 small fresh jalape–o or serrano pepper
(or to taste)
- 1 medium-size ripe tomato
- 4 or 5 sprigs fresh cilantro
- 1 lime
- 3 ripe Hass avocados
- 1 teaspoon salt (or to taste)
- crispy Tortilla Chips (page 76) to serve
On Your Mark . . .
- Peel and finely chop the onion and garlic
and place them in a medium-size bowl.
- Slip on a pair of rubber or latex kitchen
- Slice the stem end off the pepper and
cut the pepper in half lengthwise. Rinse
out the seeds under cold running water
- Finely chop the pepper and add to the
bowl. Rinse the gloves and remove them.
- Wash the tomato and remove the stem
circle from the top. Chop the tomato into
small chunks. Add them to the bowl, making
sure to add any tomato liquid that may
- Rinse the fresh cilantro, shake off
the excess water, and pat dry with paper
towels. Chop the cilantro and add to the
- Cut the lime in half and squeeze the
juice into a small bowl. Measure 3 table-spoons
and add to the tomato mixture.
- Toss together all the ingredients and
- About 30 minutes before you are ready
to serve the guacamole, prepare the avocados.
- To do this, lay an avocado on a cutting
board. With the tip of a sharp knife, start
at the stem end and cut all the way lengthwise
around the avocado. Remember that there
is a large pit inside, so donÕt try to
cut through it.
- Now pick up the avocado
and, holding it with both hands, twist
each half in opposite directions to separate
the halves. Scoop out the pit with a tablespoon,
but donÕt throw it away.
- Scrape the
pulp of the avocado away from the skin
and add it to the bowl with the tomato
- Repeat with
the remaining avocados. Add the salt.
- Gently mash the avocados with a wooden
spoon or a fork, combining all the ingredients.
DonÕt overmash the guacamole; it should
- Put the
pits in the bowl. This will keep the dip
from changing color.
- Cover the
guacamole with a sheet of plastic wrap
pressed directly on the surface until ready
- Remove the pits, if you like, and place
the dip in a serving bowl.
- Surround the dip with crispy Tortilla
Chips and serve immediately.