Guacamole
Makes: 6 to 8 servings
Time:
10 minutes
At its core a combination
of mashed avocado with a couple of crunchy, strong-tasting ingredients and some
acidity, guacamole takes well to all sorts of variations and is justifiably
popular today as a sandwich ingredient. I serve a dab of it with so many different foods especially on fish. It's obviously
a natural in tacos and burritos. Add 1/2 cup peeled, seeded, and diced tomato
if you like.
2 large or 3 medium
avocados
1/4 cup minced onion or
shallot
1/2 teaspoon minced
garlic, or to taste
1 serrano or jalapeño
chile (optional), seeded and minced or cayenne, to taste
1 teaspoon chili powder or
any mild pure chile powder, or to taste
Kosher salt and freshly
ground black pepper
1 tablespoon freshly
squeezed lime juice, or to taste
Chopped fresh cilantro
leaves for garnish
1. Cut the avocados in half. Peel, then
mash the pulp in a bowl with a fork or potato masher, along with the onion,
garlic (if you are using it), chile, chili powder, some salt and pepper, and
lime juice. Keep mashing until it's as smooth or as chunky as you like. Taste
and adjust the seasoning as necessary.
2. Garnish and serve; or, cover with
plastic wrap, pressing down on the dip so there is no air trapped between the
guacamole and the wrap, and refrigerate for up to 4 hours before garnishing and
serving.
