Guacamole, Authentic Recipe

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 -4 avocados (haas are best, avoid the fuertes type)
• 1 large ripe salad tomato (avoid roma or plum varieties)
• 1 -2 clove garlic
• 1 -2 tablespoon lime juice (~â½ lime)
• 1/4 cup of grated onion, pulp (avoid red or yellow onions)
• 1 -2 teaspoon chopped cilantro leaf (stems removed)
• 1/4 teaspoon salt (or less)
• 1/8 teaspoon fine grind pepper
• 1/8 teaspoon crystal hot sauce (or tabasco)
• 1 pinch ground cumin (use sparingly)
• 1 pinch cayenne pepper
• 1 finely minced green jalapenos (optional) or 1 serrano chili pepper (regulate heat by using or discarding the chile's ribs and seeds.) (optional)
• 1 small mexican lime, from your local mercado if possible (optional)

Recipe

• 1 squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
• 2 peel half a onion and grate into the bowl using a fine tooth grater.
• 3 peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
• 4 strain and reserve juice to control the final consistency.
• 5 chop the peeled tomato halves well and add to the main bowl.
• 6 wash and strip the cilantro leaves, then chop them finely and add.
• 7 peel and crush, mash or finely mince the garlic and add to the other ingredients.
• 8 add salt, pepper, ground cumin, hot sauce and cayenne to taste.
• 9 halve, peel and seed the avocados then scoop out flesh into mixing bowl.
• 10 mix ingredients by mashing with the back of a fork.
• 11 avoid over mixing and keep texture a little on the chunky side.
• 12 adjust seasonings to taste (remember this will marry up for one hour).
• 13 add the juice from the strained tomato seeds if mixture is too thick.
• 14 finish the mixing and transfer to a serving dish.
• 15 press plastic wrap onto the surface of the mix to avoid oxidation.
• 16 chill for one to four hours before serving.
• 17 notes: to be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in mexican stone molcajete.
• 18 add this mixture to start the bowl of ingredients.
• 19 decorate with a coiled tomato rose and sprigs of the cilantro leaves.
• 20 (you can make this from the peel of the tomato used in the recipe.) please do not add any mayonnaise, sour cream or cream cheese, you will ruin it.
• 21 this is an authentic recipe as written, please try it as shown.
• 22 however you make it, serve guacamole with yellow corn tortilla chips.
• 23 avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
• 24 for best results, deep fry home made chips and serve warm.
• 25 when making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
• 26 cut into wedges and fry in plenty of very hot oil.
• 27 lightly salt them before serving.
• 28 excellent topping for flautas, tostadas and tacos, also good in omelets.
• 29 timesaver hint: omit many steps by using a small (7 oz.) can of herdez brand salsa casera.
• 30 if you are in a hurry, follow the steps below.
• 31 drain the salsa before using.
• 32 add to avocado and lime juice, then mash with fork.
• 33 check for flavor and heat while adding the drained salsa.
• 34 reserve juice from drained salsa to control the body of the final mix.
• 35 add the crushed garlic and spices to taste.
• 36 cover as shown above and chill before serving.
• 37 be sure to allow ingredients to marry up for at least 1/2 hour.
• 38 you will have a good measure of heat from the salsa, so beware!