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What You Need:
(To Make: about 2 cups)
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2 large ripe avocados
1 tablespoon finely chopped onion
1 tablespoon rinsed and finely chopped canned serrano chili
1 medium tomato, peeled, seeded and coarsely chopped (see salsa cruda)
1 tablespoon finely chopped fresh coriander (cilantro)
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. Cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh.
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2. Strip off the skin with your fingers starting at the narrow or stem end (the dark-skinned variety does not peel as easily; use a knife to pull the skin away, if necessary).
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3. Chop the avocados coarsely; then, in a large mixing bowl, mash ,with a fork to a smooth puree. Add the chopped onion, chili, tomato, coriander, salt and a few grindings of black pepper, and mix them together gently but thoroughly.
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4. Taste for seasoning. To prevent the "guacamole" from darkening as it stands, cover it with plastic wrap or aluminum foil and refrigerate until ready to use.
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5. Stir before serving, and serve either at room temperature or chilled as a dip with fried tortillas, as a sauce for tacos or tostadas or as a salad heaped on chilled lettuce.
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