How to make guacamole. 2 methods of preparation: the best-known method, prepared with a bowl and fork or made in the molcajete, a Mexican mortar and pestle. Both methods have the authentic Mexican taste.
Keyword: Guacamole Recipe, Guacamole Recipe Easy, How to Make Guacamole
Author: Douglas Cullen
¾cupfinely chopped Roma tomato
2serrano chiles very finely choppedseeded and deveined
3heaping tablespoons of finely chopped onion
3tbsp.of minced cilantro
salt to tasteusually about ¾ of a teaspoon
Remove the flesh of the avocados.
Mash the avocados with the back of a fork.
Add the other ingredients and incorporate evenly.
Add salt to taste.
Add the chopped onion, serrano chile, cilantro, and salt to the molcajete.
Grind until you have a smooth paste.
Add the avocados to the molcajete and grind until slightly chunky.
Add the tomatoes to the molcajete and incorporate. Do not grind the tomatoes.
Adjust the salt.
Guacamole should be served as soon as you make it. Don't make it in advance. It doesn't keep well. It turns brown very quickly.
Don't chill the guacamole. It should be served at room temperature.
The recipe calls for two serrano chiles which make a moderately hot guacamole. Add up to 2 more serrano chiles if you want it hotter. Leaving the seeds and veins in the chiles will make it even hotter.
You can add lime juice to give it an acidic boost but add sparingly so not to overpower the flavors of the other ingredients.
SubstitutionsThe following ingredients are acceptable substitutions that will give comparable results.
You can substitute jalapeños for the serrano peppers.