Ingredients

• 2-3 ripe avocados pitted, scored, and scraped into a Molcajete (Mortar and Pestle) or your favorite bowl
• 2-3 T chopped onions of your choice (I prefer red onions or cebolla morada)
•  1 or 2 serrano chiles, finely chopped (seeds in for spice or use any chile you prefer)
• 1/2 bola tomato (or about 2 T of any kind you wish)
• 2-3 T of freshly chopped cilantro leaves
• 1 small lime, quartered
• Sea salt to taste

*If you are one who has an issue with cilantro, try basil. It’s very exotic and delicious!

Make sure you have nice, ripe avocados (after you make this often enough, you get to know what you are looking for).

Cut in half, Remove the pits, and score or scrape the flesh into the molcajete.

I squeeze at least one-quarter of the lime, sometimes half at this point, to flavor the avocado and keep it green. Then I started breaking up the avocado.  You will find that using the molcajete gives a much better texture to the avocados than using just a fork and a bowl.

Once you have the texture that suits you (some people like it chunky), move on to the chopping, slicing, and dicing!

The first thing I do is finely chop the cilantro. (Especially if I only have a small cutting board.) Since it is the dryest ingredient, chopping it first won’t stick to the juices of the other wetter ingredients on the cutting board. Then, once you’ve done that, push it to the side.

Take your chile of choice and finely chop it; remove the seeds first if you prefer it less spicy; otherwise, chop it all together.

Once you’ve done that, push that to the side with the cilantro.

Take your choice of onion and dice it to the size you prefer. I prefer fine dice. Now you are ready to mix it before adding the tomato.

From this point, I take the cilantro, chiles, and onion and scrape them from the cutting board directly into the avocado mixture.

I will then squeeze another quarter of lime into this mixture.

Using the pestle to really break up those ingredients and get the oils from each of them, and the lime, will help bring out all the flavor and add the needed acid to the dish.

Take your tomato and slice and chop (some people like to take out the seeds and juice, but I don’t bother)

Then add the chopped tomato to the rest of the mixture.

DO NOT USE THE PESTLE AT THIS POINT

Mix the rest of the ingredients with a spoon so that it doesn’t break the tomato. Add the last quarter of lime and sea salt to taste.

Servings

For the guac in the featured photo and the photo below this comment, I used 3 large avocados, which made about 4–2 oz. servings. I separated and transferred the guac into airtight containers. Before I close the lid, I use saran wrap to cover the guac first. I push the saran wrap down onto the top of the guacamole from the center out to the sides to get all the air out. (This helps to prevent or minimize oxidation.) Then burp the lid. Store it in the fridge, and it will keep for days. Sometimes I get lucky and there is no brown (oxidation) on the top, but if there is, it’s such a small amount that it’s easy to scrape off the top.

You are now ready to serve with your favorite chips or totopos, or use it as a spread on a sandwich. Avocado toast, anyone?

As we say here in Mexico, buen provecho!!!

https://youtu.be/rYZUsPuJ3HI

Here is my intro and demo of my Guac recipe. I hope it will give you a little glimpse into my thoughts on guacamole and my process. I hope you make it, and let me know how it goes!

Provecho!  Sandra 

TOP TIP TUESDAY!
How to Store Your Guac if You Make Too Much or Wish to Make It Up and Keep It for a Few Days in the fridge!