This is a recipe for a spicy guacamole -you can amend the amount of chiles you use according to personal taste.
At home, my taste is at the
weeny-pathetico end of the scale, ie 1/2 chile. Mexican-Spaniard's taste is at the polar opposite, ie
10 chiles.
Our compromise is a guacamole with 8 chiles, and a separate (weenies-only) bowl for me.
Ingredients: cilantro/coriander, fresh tomatoes, yellow onion, salt, chiles (the small green or red ones, not jalapenos or serranos), avocado, garlic, lime juice.
Try to get the freshest (and preferably in-season) tomatoes you can, it makes a big difference to the flavour. Don't be afraid of adding too much salt -a guacamole without enough salt is just so disappointing and tasteless. The salt enhances all of the ingredients' flavours.
In Mexico, when buying avocadoes from the market, you choose them by "day" - for example if you want to use the avocado(es) that day, you ask for it as a "today avocado" -this way you get one that is ripe enough for immediate use. I'm sure everyone has gone home with an underripe or overripe avocado that has put a spanner in the works.
1 large ripe avocado peeled, pitted.
2 teaspoons of fresh lime juice.
½ cup of chopped fresh cilantro.
¼ cup of finely chopped onion.
2 large garlic cloves finely chopped.
chiles deseeded and chopped.
1 teaspoon of salt -adjust to taste.
At home we don't use guacamole only as a dip -we also use it inside tacos with beef, pork, shrimp. In fact, this is how we eat it most often -as a filler. I am not sure I have ever seen a Mexican dip a taco chip. Come to think of it, I have never seen a Mexican eat anything that even resembles a taco chip...or wear a sombrero either.
This is a recipe for a spicy guacamole -you can amend the amount of chiles you use according to personal taste.
At home, my taste is at the weeny-pathetico end of the scale, ie 1/2 chile. Mexican-Spaniard's taste is at the polar opposite, ie 10 chiles.
Our compromise is a guacamole with 8 chiles, and a separate (weenies-only) bowl for me.
Ingredients: cilantro/coriander, fresh tomatoes, yellow onion, salt, chiles (the small green or red ones, not jalapenos or serranos), avocado, garlic, lime juice.
Try to get the freshest (and preferably in-season) tomatoes you can, it makes a big difference to the flavour. Don't be afraid of adding too much salt -a guacamole without enough salt is just so disappointing and tasteless. The salt enhances all of the ingredients' flavours.
In Mexico, when buying avocadoes from the market, you choose them by "day" - for example if you want to use the avocado(es) that day, you ask for it as a "today avocado" -this way you get one that is ripe enough for immediate use. I'm sure everyone has gone home with an underripe or overripe avocado that has put a spanner in the works.
1 large ripe avocado peeled, pitted.
2 teaspoons of fresh lime juice.
½ cup of chopped fresh cilantro.
¼ cup of finely chopped onion.
2 large garlic cloves finely chopped.
chiles deseeded and chopped.
1 teaspoon of salt -adjust to taste.
At home we don't use guacamole only as a dip -we also use it inside tacos with beef, pork, shrimp. In fact, this is how we eat it most often -as a filler. I am not sure I have ever seen a Mexican dip a taco chip. Come to think of it, I have never seen a Mexican eat anything that even resembles a taco chip...or wear a sombrero either.
