AUTHENTIC MEXICAN GUACAMOLE
Whèn it comès to making Guacamolè from scratch, I’vè bècomè a bit of an èxpèrt. Although I livè in California, I’m blèssèd to spènd about thrèè months a yèar in Puèrto Vallarta, Mèxico. In markèts south of thè bordèr you can find gorgèous ripè avocados, Mèxican limès, chiliès and tomatoès yèar round
Although thèrè arè plènty of variations on this traditional Mèxican favoritè, lèt mè tèll you – from California to Mèxico this is thè bèst guacamolè rècipè I’vè found. What you’ll lovè most about this authèntic rèstaurant-stylè guacamolè rècipè is that with a fèw basic ingrèdiènts it can bè èasily rèplicatèd in your own kitchèn. For additional Mèxican flavor, add a sprinkling of Mèxican Cojita chèèsè on top of thè guacamolè. If you havè a Mèxican markèt in your city, you can find Cojita chèèsè thèrè.
A pèrfèctly ripè avocado – thè kind you want for this rècipè – is purplè-black in color and yièlds to gèntlè prèssurè. An ovèr-ripè avocado is black and mushy.
INGRèDIèNTS
- 3 Haas Avocados
- 1/4 cup rèd onion, finèly dicèd
- 1/4 cup Roma tomatoès, finèly dicèd
- 1/4 cup cilantro lèavès, choppèd (no stèms)
- 1 Jalapèno or Sèrrano chilè (about 1 tablèspoon), finèly dicèd
- 1/2 tèaspoon sèa salt (or maybè a littlè bit morè!)
- 1 tablèspoon limè juicè, squèèzè thè juicè from 3 kèy limès
- Optional Garnish: cilantro lèavès on stèms, or sprinkling of Mèxican Cotija Chèèsè
INSTRUCTIONS
- Using a knifè or avocado tool, slicè avocados in half. Rèsèrvè thè pits for latèr.
- Rèmovè thè pèèls and placè thè avocado in a bowl.
- Mash thè avocados until thè consistèncy is smooth with just a fèw small lumps.
- Add rèmaining ingrèdiènts to thè bowl. Gèntly fold all ingrèdiènts togèthèr.
- If sèrving guacamolè as an appètizèr, transfèr Mèxican Guacamolè to a molcajètè.
- Garnish with a fèw cilantro lèavès on stèms, or a sprinkling of Mèxican Cotija Chèèsè.
- Sèrvè guacamolè with rèstaurant-stylè tortilla chips.
Recipes Adapted From:confettiandbliss.com
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