Guacamole

July 18, 2016

Guacamole - kvalifood.com

Guacamole is a Mexican avocado-based condiment with pre-Columbian roots. The name comes from the Aztec word “ahuacamolli” – avocado sauce. At its core, it is ripe avocado mashed with lime, salt, and chile. Everything else is secondary. The quality of the avocado matters more than any technique.

Serve it with tortilla chips, tacos, tostadas, burritos, or grilled meats. It also works as a side for eggs or a topping for soups.

Makes ca. 2 cups (4 servings)

Ingredients

3 ripe Hass avocados (ca. 450 g flesh total)
3 tbsp white onion, finely chopped (ca. 27 g)
1 fresh serrano chile, stemmed and minced (ca. 7 g), or 1 small jalapeno
2 tbsp fresh cilantro leaves, roughly chopped (ca. 6 g)
1 1/2 tbsp fresh lime juice (ca. 22 ml, about 1 lime)
3/4 tsp fine salt, to taste
1 small ripe tomato (ca. 80 g), seeded and diced (optional)

Directions

Place the chopped onion in a fine strainer and rinse under cold running water for 30 seconds. Shake dry. This removes the sharp bite while keeping the flavor.
Stem and mince the serrano chile. Remove seeds for less heat. Chop the cilantro. If using tomato, seed it and dice into small pieces.
Cut each avocado in half, twist apart, remove the pit, and scoop the flesh into a large bowl. Mash with a fork to a chunky texture – leave visible pieces rather than making it smooth.
Add the lime juice and salt. Stir gently and taste.
Fold in the rinsed onion, minced chile, cilantro, and tomato (if using). Stir gently without crushing the texture further. Adjust salt, lime, or chile as needed.
Serve immediately. If holding briefly, press plastic wrap directly onto the surface and refrigerate.

Notes

The avocado must be properly ripe: yields to gentle pressure but is not mushy or brown inside. No technique saves an unripe or overripe avocado.
Tomato is traditional but optional. Without it, the guacamole is purer in avocado flavor.
Start with less chile and lime, then add more. Both are easier to add than to fix.
For taco-style guacamole, omit the chile and tomato, add 2-3 cloves of garlic (microwaved 1 minute in water, then minced), and mash smoother.