Craig Claiborne

Guacamole

Preparation info
  • Yield: about

    3 cups

    .
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Guacamole is a staple of many meals served in the American Southwest. It is, of course, a mashed avocado dip and the name derives from an Indian Náhuatl word, ahuacatl, meaning avocado, and molli, meaning a blend or concoction.

Ingredients

  • 2 ripe, unblemished, not-too-soft avocados (about ¾ pound each)
  • 2 tablespoons lime ju

Method

  1. Cut the avocados in half and discard the pits. Remove the peel and put the avocado halves in a mixing bowl. Using a fork and knife scissors-fashion, cut the avocado roughly into ½-inch pieces. Sprinkle with lime juice a