GUACAMOLE (Mexican avocado and chile spread, 1-1/2 cup)


a molcajete, or mortar and pestle

¼ small onion, finely chopped

1 or 2 chiles serranos

2 sprigs fresh coriander

¼ teaspoon salt or to taste

1 very large or 2 medium avocados

1 large tomato (1/2 pound)

¼ small onion, finely chopped

2 sprigs coriander

Salsa Mexicana cruda and tortilla chips to accompany

1. Grind the onion, chiles, coriander and salt together into a smooth paste.

2. Cut the avocado in half. Remove the seed and scoop out the flesh. Mash the flesh roughly with the chili paste in the molcajete.

3. Skin, seed and chop the tomato and add it, with the remaining chopped onion and coriander, to the guacamole. Mix well and serve immediately.

NOTE: In Texas, a tablespoon or so of lime juice is both traditional and delicious in this.

from Diana Kennedy, The Cuisines of Mexico

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