Robin: Is guacamole it a dip, a condiment, or a side? The word itself translates loosely as “avocado concoction,” and the dish is used successfully in all those capacities. Try this recipe as a dip for tortilla chips, a spread for a sandwich, or an accompaniment to Cheese Cracklings or a grilled or roasted meat.
A lot of Tex-Mex versions of guac call for cumin and/or garlic, but I think these ingredients overpower the relatively mild flavor of the avocados themselves, so I don’t use them. (Cumin is not all that common in Mexican food south of the border anyway – and when it is used, it’s almost always the whole seed, not ground.)
In order to balance flavors even more, I often briefly rinse the chopped onion in a sieve under the faucet before adding it to the mix, just to tone down its sharpness. You might want to try that if your guacamole tends to taste more like an “onion concoction” than an avocado one.
Guacamole is, of course, best made as soon as possible before eating. If you have any leftovers, cover and refrigerate, then use as soon as possible.
- See also: Tuna-Stuffed Avocados
Basic Chunky Guacamole
A great guac to use for dipping tortilla chips, spreading on a sandwich, or as a side/condiment to roasted meat .
Ingredients
- 1 large ripe tomato
- 1 fresh jalapeño or serrano chile pepper (or to taste)
- 1/4 of a medium-sized white onion
- 1 small bunch cilantro
- 1 Mexican lime
- 2 medium-sized ripe Hass avocados
- 1/2 teaspoon salt
Instructions
-
Peel the tomato using the technique described on page ___ or any other method that works for you. Discard the seeds, then dice the tomato flesh.
-
Remove the stem from the hot pepper and scrape out its seeds and veins (unless you prefer a spicier guacamole). Dice the flesh very finely.
Dice the onion and finely chop the cilantro – stems and leaves together. Cut the lime into halves so or quarters so that it will be ready to squeeze for juice.
-
Cut the avocados open and remove the seeds. Scoop the flesh out and chop into roughly 2/3-inch cubes. Place avocado pieces into a medium-sized bowl. Immediately squeeze all of the lime juice over the avocado. Stir with a spoon or rubber spatula so that all the surfaces on the avocado pieces come in contact with the juice.
-
Add the salt and all of the other chopped ingredients (tomato, chile pepper, onion, and cilantro) to the bowl and stir. Stir gently, just until combined, if you want a guacamole where all the ingredients are identifiable; stir more, mashing down with the spoon, spatula, or even a bean masher, if you prefer a creamier, “stickier” final product.
Serve your delicious guacamole as a dip or side dish. Refrigerate leftovers and use them as soon as possible
You might also enjoy: Joy’s Dill Dip
Leave a Reply