Guacamole
The word guacamole comes from the Nahuatl words for "avocado" (ahuacatl) and "mixture," or "concoction" (molli)’and what a beautiful "concoction" guacamole is, pale green sparked with the cilantro’s darker green and the red of the tomato.
Excerpted from The Essential Cuisines of Mexico by Diana Kennedy Copyright © 2000 by Diana Kennedy. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
| Servings |
| 2 1/3cups |
| Servings |
| 2 1/3cups |
Ingredients
- 2 tbsp white onion finely chopped
- 4 serrano chiles or to taste, finely chopped
- 3 heaped tablespoons cilantro roughly chopped
- salt to taste
- 3 large avocados (about 1 pound, 6 ounces/630 g)
- 4 oz tomatoes finely chopped (About 2/3 cup/165 mL)
- To Serve
- 1 heaped tablespoon onion finely chopped
- 2 heaped tablespoons cilantro roughly chopped
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
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Instructions
- Grind together the onion, chiles, cilantro, and salt to a paste.
- Cut the avocados into halves, remove the pits, and squeeze the flesh out of the shell and mash into the chile base to a textured consistency, it should not be smooth. Stir in all but 1 tablespoon of the tomatoes, onion, and cilantro, adjust seasoning, and top with the remaining chopped tomatoes, onion, and cilantro.
- Serve immediately at room temperature (see note above). I do not recommend freezing.
