Real Guacamole. Yes I said it, I used the word ‘real’. Oh how we love it.
There are lots of ‘pretend’ guacamoles out there. Authentic guacamole is simple and made with only a few fresh ingredients. It is mashed with a molcajete (a mortar and pestle), and in fact usually served in one. I’ve had guacamole with garlic in it many places, but I’ve never had it in Mexico made that way, and so you won’t find garlic in or anywhere near this recipe.
‘Guacamole’ comes from an Aztec dialect, the Nahuatl āhuacamolli, which actually means ‘avocado sauce’.
Takes about 15 minutes, and is easy to make.
Approximately 4-6 servings
4-5 ripe Hass avocados, halved, pitted, and peeled
Roughly a 1/2 medium white onion, minced (that’s about 4 tablespoons)
Approximately 3 tablespoons finely chopped fresh cilantro leaves (or up to a loose 3/4 cup, if it is to your taste)
1-2 medium lime, freshly squeezed (that’s 2 tablespoons or more)
*Diced tomato and **finely chopped serrano or jalapeño pepper may be added as variation
Finish with Kosher salt and freshly ground black pepper
In a medium bowl, coarsely mash the avocado and immediately add juice of 1 lime to prevent browning.
Add the minced onion and chopped cilantro. (*Also add the diced tomato here if you are using it.)
Add the rest of the lime juice, until just incorporated. (Mix in the **finely chopped serrano or jalapeño peppers to taste here, if you are using it.)
Finish the guacamole with salt and pepper to your taste.
Enjoy with tortilla chips as an appetizer or as a condiment to or on side of Mexican dishes.