Guacamole

Name: Guacamole
Yield: Makes 3 cups without the Tomatoes or 4 Cups with the Tomatoes
Cuisine: Mexico
Ingredients: 3 ripe avocados, preferably Hass; 2 tablespoons finely chopped fresh cilantro, chopped at the last minute; Salt; 2 dried mild chiles such as ancho, mulatto, guajillo, or chilhuacle negro, soaked in warm water for 30 minutes to soften, drained, seeded, and finely chopped; 1 fresh flavorful chile such as poblano, charred, peeled, and seeded and then chopped medium-fine; 1 dried smoked hot chile such as chipotle or pasilla de Oaxaca, soaked in warm water for 30 minutes to soften, drained, seeded, and finely chopped; 1 clove garlic, minced and then crushed with the flat side of the knife; 1 small red onion, minced; 3 tomatoes, peeled, seeded, and chopped medium-coarse (optional)

Preparation info

Makes
3 cups
without the Tomatoes

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

There are two secrets to outstanding guacamole: chop the avocados instead of mashing them, and include a smoke-flavored chile. The richest and most flavorful avocados are the rough-skinned Hass variety. Because avocados turn dark when exposed to air, store guacamole in a bowl with plastic wrap pressed directly onto the surface. Make it within hours of serving.

Ingredients

Americas
Mexico
Side dish
Sauce
Gluten-free
Vegan

Ingredients

Method