Guacamole, which comes from the Aztec word ahuaca-mulli (or avocado sauce), was traditionally prepared by the Aztecs using a mortar and pestle to grind the avocados, and eventually adding tomatoes and salt. According to GourmetSleuth.com, "The Aztecs believed the avocado to be an aphrodisiac." Because of the simple preparation, traditional guacamole is chunky, not creamy.
Today's store-bought guacamole, however, lacks the fresh taste and is smoother, making it easier for store-bought tortilla chips to handle. While an easier-to-scoop dip may be preferential for some, it certainly isn't worth sacrificing the delicious taste of fresh guacamole.
Ingredients
- Avocados (Haas is the preferred avocado for guacamole)
- Tomatoes (firm, not mushy)
- Onions (red is recommended if you like a little added zest, otherwise yellow or white will do)
- Cilantro (fresh is far superior in guacamole to dried)
- Salt (a coarse sea salt is better than table salt)
You Will Need
- A sharp knife for cutting vegetables
- A serving bowl
- A spoon and a fork
*If you own a mortar and pestle, this is the preferred method for preparing the guacamole. However, it certainly is not necessary, which is why simply a spoon and fork will suffice.
Directions
- Using a knife, finely chop the onions, tomatoes, and cilantro. Set aside.
- Slice the avocados in half. Since avocados have pits, you will not be able to cut all the way through the fruit. When you cut one in half, pull the two halves apart. The pit will remain nestled in one half. You can scoop it out with a spoon. Throw out the pit.
- Scoop the green fruit out of the two halves into your serving bowl. After you have put one whole avocado's worth of fruit in the bowl, sprinkle with salt to taste and toss a handful of your tomatoes and onions into the bowl. Sprinkle a very small bit (less than one leaf) of cilantro into the mixture.
- Repeat steps 2 and 3 as many times as needed to serve enough guacamole for all of your guests. As a general rule of thumb, you can use 1/2 to 3/4s of an avocado for each guest. So if you have eight guests, four to six avocados should suffice.
- Using your fork in one hand and spoon in the other, mash and whip the mixture in the serving bowl. It will not become smooth, but don't worry: that is the point. Your end result should be chunky, with the tomatoes and onions well-dispersed throughout.
- Taste, and add salt if needed, then mix again to make sure the salt is well-dispersed throughout.
Serve!
Guacamole makes a delicious accompaniment to most Latin American foods, offering a nice mild companion for spicier fare. Some people add milk to their guacamole to make it creamier, others add various hot peppers to make it spicier. The recipe above is the basic recipe for guacamole as it was intended to be enjoyed, and stands out all on its own.
