Sublime guacamole is a delicate balance of creamy and chunky textures combined with a fragile blend of heat, lime and salt. Although not a typical Mexican
mole, guacamole is infinitely more recognizable.
This recipe is the one to serve as a dip with corn chips. It's also great atop a
fish taco or served alongside a spicy
chicken with pipian sauce (a more typical form of mole).
Makes 1 1/2 cups
2
large avocados1
ripe tomato, chopped into rough 1/4 inch dice1/4
white onion, chopped into rough 1/4 inch dice1/2
jalapeño chili, without stem, finely minced1/4
cup cilantro, rough chopped1/2
tsp salt- Juice of 1 to 2 limes
Remove the skin and stone from both avocados and place in a bowl. With a fork, mash until they are mostly smooth and a few peanut-sized chunks remain.
Tomatoes, onions, cilantro, and avocado - cornerstones of a great guacamole
To the avocado, add the chopped tomato, onion, jalapeno, and cilantro. Resist the urge to stir until everything is added. Green avocados and red tomatoes, when over mixed make an ugly brown mess; not the color of a civilized guacamole.
Now for the lime. Limes come in different sizes and have variable amounts of juice. Start by adding the juice of 1/2 lime. Stir gently and taste. Keep adding more lime juice, a bit at a time until the guacamole is acidic enough for your palette and intended use.
If you are serving it by itself, use a little less lime as the acid can be a little fatiguing after dipping with a few corn chips. If it will accompany a number of heavier dishes, add a bit more lime to help your tongue cut through the weight of the other dishes.
Eat within two hours.