Guacamole
The word comes from the Nahuatl for avocado sauce. The classic version is chunky, sharp and made in a mortar, with nothing in it that hides the avocado.
Starter · 15 minutes · vegetarian · All recipes
Ingredients
- 3 ripe Hass avocados
- 0.25 cup finely chopped white onion
- 1 serrano chile, finely chopped (less for mild)
- 2 tbsp chopped fresh cilantro
- 2 tbsp fresh lime juice
- 0.5 tsp fine salt
Method
- Grind the onion, chile, cilantro and salt together in a mortar (or on a board with the flat of a knife) until they form a rough, wet paste.
- Halve the avocados, remove the stones and scoop the flesh into the bowl. Mash with a fork, leaving plenty of chunks.
- Stir in the lime juice, taste, and add salt or chile if it needs it. Serve straight away with warm tortilla chips.
Notes
- Press cling film directly onto the surface if it has to wait; air turns it brown, and lime only slows that down.
- Add diced seeded tomato at the end if you like, about one small tomato for this amount.
Sources: UNESCO Intangible Cultural Heritage (inscribed 2010)