March 27, 2011

Did you know that guacamole was made by the Aztecs as early as the 16th century. The name – āhuacamolli – comes from an Aztec dialect, āhuacatl (=”avocado”) + molli (=”sauce”). There are umpteen versions of guacamole and I’ve found that people are very attached to their own particular approach. Me? Not so much. I love them all. I tend to agree with those that espouse the less is more approach but I totally appreciate the pimped up versions as well. The recipe below is fairly minimal so feel free to add some of the other classic additions such as chopped tomatoes and minced jalapeño peppers. But make sure to mash it. The one thing I am a little more strict about is that it has to be chunky. None of this puréed stuff. Serve with crispy crunchy taco chips or on a yummy open face gauc and tomato sandwich. There are no end of places to take this guac!

2 ripe avocados

3 limes

1/2 sweet onion, chopped finely

3 cloves garlic, minced

bunch of cilantro, chopped

sea salt

Peel the avocado and remove the pit. Throw in a bowl along with the juice of 3 lemons, chopped onion, minced garlic and chopped cilantro. Mash with a potato masher. Season with sea salt to taste. Presto. Done-o.

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