Traditional Guacamole with Tortilla Chips2012-06-08
Every time my family got their hands on some avocados, we would make guacamole. I grew up eating it, and it’s one of my favorite appetizers. I love it! As a Mexican female, there are certain dishes you’re expected to know how to make, and this is one of them. I’ve made different variations of guacamole, but usually I stick with this one. Provecho!
- 3 ripe Haas avocados
- 1/2 white onion, minced (about 1/2 cup)
- 2-3 chiles perón (seeds removed and minced, look at the picture above to see what this chili looks like)
- 3 tablespoons cilantro leaves (finely chopped)
- 2 tablespoon of fresh lemon juice
- 1/2 teaspoon coarse salt
- 1 clove of fresh garlic (finely minced)
- 1 ripe tomato (remove seeds & pulp, finely chopped)
1.) First, cut the avocados in half. Then, remove the large seed. You can scoop out the avocados from the peel with a large spoon. Put the avocados in a bowl of your choice.
*Note: Our family always leaves the avocado seed in the mixing bowl. It’s supposed to keep the guacamole fresh (most Mexicans do this).
2.) Now, mash the avocados. Add the chopped onion, cilantro, lemon, salt, tomato, garlic, and chiles perón. If you’re not into spicy food, you might just want to add only one because these chiles may look small, but they can really get you going.
3.) Your guacamole is now ready to serve! If you’re not going to serve it right away then don’t add the tomato, and cover it with a plastic wrap. Then, put it in the refrigerator. Once you’re ready to serve it, add the chopped tomato.