Author Notes
Sometimes, avocados are on sale, and I buy a pile of them...and that's usually a dopey move. They all get soft on the same day, and then...it's time for guacamole! I'm not sure where this version came from. I lived near Santa Barbara for 20 years, and have had some killer guac. I'm particularly fond of "chunky" vs "smooth" guacamole. Using a pastry blender eliminates the mush factor. This recipe is the one I have had written in my "favorites" notebook "forever." It begins with a salsa...so put on some music! —Elle
Ingredients
- Salsa
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1
Ripe juicy round tomato in 1/8" dice
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2
Serrano chiles, seeded, finely chopped
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2
Garlic cloves, finely chopped
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1/3 cup
Cilantro, chopped
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1/2 cup
Onion, finely diced
- Guacamole
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3
Nice ripe avocados
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1
Lime - juiced
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1 teaspoon
Salt
Directions
- Salsa
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Combine tomato, serranos, garlic, and cilantro. Rinse onion under cold water, and add to salsa mixture.
- Guacamole
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Halve avocados. Scoop out flesh, discarding any soft brown spots.
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Using a pastry blender, chop the avocados.
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Stir in salsa.
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Squeeze lime over all and give it a light stir.
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Taste and season with salt and pepper.
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Cover with plastic wrap pressed onto surface of the guac. Cover the plastic wrap with paper towel to keep that dip in the dark.
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Let it mellow at room temp for half an hour before serving or refrigerating.
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