Tasty dip made from avocados, guacamole is originally from Mexico and takes its name from two Aztec Nahuatl words: ahuacatl (avocado) and molli (sauce). This sauce results perfect to go with any kind of mexican dishes, like quesadillas, nachos, tacos, enchiladas, tortillas and so on; all you need to prepare guacamole is ripe avocados, lemon or lime juice, salt and, if you like, some onions and tomatoes. Personally I do like to add a red onion but I don’t use tomatoes, although you can choose according to your taste. The only proper advice for a really good and tasty guacamole is to use ripe avocados. You can check their ripeness by gently pressing the outside of the avocado, but before preparing this dip you can eventually taste it as a test before using it for the sauce.
2 ripe avocados
1/2 teaspoon salt
1 tablespoon fresh lime juice or lemon juice
2 tablespoon minced red onion
1-2 serrano chiles, minced
2 tablespoons cilantro, finely chopped
A dash of freshly grated black pepper
1/2 ripe tomato, chopped
Start by cutting the avocados in half, then remove the seeds and scoop the avocado out of the peel. Put the avocado in a mixing bowl and start mashing it with a fork (don’t reduce it to a cream, just mash it a bit leaving some little chunks. Now sprinkle with lime juice (or lemon) and salt; the juice will prevent avocados from turning brown. Add chilis (choose their hotness according to your taste), black pepper, cilantro and the finely chopped red onion.
There’s not a rule when it comes to guacamole ingredients, just adjust them to your taste, so for example you can put more onion and no cilantro or some finely chopped cherry tomatoes as well. Stir gently and cover with some plastic wrap: that prevets oxidation, so the guacamole will remain bright green. Put the bowl in the fridge unitl ready to serve.