Tuesday, September 4, 2012
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.