Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).
- 1/4 cup sweet onion, chopped finely
- 1/2 to 1 jalapeno or serrano chile, chopped finely
- 1/2 cup cilantro leaves, finely chopped
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, finely chopped
- 2 ripe avocados
- 1 tablespoon lime juice
- 1 Roma tomato, in small dice
- Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
- Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.
- Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
- Add the chopped onion, tomato cubes, garlic, cilantro, black pepper, cumin, and Jalapeno. Chili peppers vary individually in their hotness. So, start with a half of one pepper and add to the guacamole to your desired degree of hotness.
- Season to taste with more salt and lime juice. Serve immediately with tortilla chips.
- 4 servings
- Sauces and Salsas