Thursday, August 27, 2009
3 avocados - peeled, pitted, and mashed
1 lemon, juiced
1 teaspoon salt
1 tbsp onion powder or 1/2 onion chopped
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic or 1 tbsp garlic powder
1-2 serrano chiles, stems and seeds removed, chopped
1 pinch ground cayenne pepper (optional)
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.Keep the tomatoes separate until ready to serve.Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.Just before serving, add the chopped tomato to the guacamole and mix.
Tip: keep in mind that avocados brown very quickly. Make this only 1 hour ahead of time for best results.