Friday, July 23, 2010

Guacamole. Patty's Way.

5 ripe avocados
1 white onion, finely chopped
2 serano peppers, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
3 ripe plum tomatoes, seeded and finely chopped
2 garlic cloves, minced

Salt and pepper to taste
A squeeze of lime to taste

Remember that much of this is done to taste because of the fresh ingredients. So just adjust to your taste!

Mash the avocado. Add the chopped onion, cilantro, lime, tomato, garlic, salt and pepper and mash some more. Depending on how spicy you want your guacamole to be, add half of a pepper at a time. We usually use two, but we like some spice in ours.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. That makes for a not so pretty guacamole dip. Refrigerate until ready.


I usually put our guacamole in a Molcajete (Adobo Grill). It's the way my Mother always served it, and I like the look that it gives. Mine is currently in storage (it won't be out until February...booo)

I can't wait to move to a new place so I can serve my guacamole in it! Doesn't it give it an authentic look?

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