Name: Mexican Guacamole
Yield: Makes About 2 Cups
Cuisine: Mexico
Ingredients: ½ medium-size sweet onion, finely diced; 1 to 4 jalapeño or serrano peppers, seeded and finely diced (for a hotter guacamole, leave the seeds in); 1 teaspoon salt, or more to taste; 1 clove garlic, minced; 2 medium-size ripe avocados (see Note), pitted, peeled, and coarsely chopped; Freshly ground black pepper; 3 tablespoons fresh lime juice, or more to taste

Preparation info

Makes About
2 Cups

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Most Americans are so used to thinking of guacamole as a dip that we forget its usefulness as a salsa, making a cool and creamy contrast to crusty, sizzling hot beef and the more fiery of the salsas. To make the guacamole as they do in Mexico you’d use a molcajete, a lava stone mortar.

Ingredients

½ medium-size sweet onion, finely diced
1 to 4 jalapeño or serrano peppers, seeded and finely diced (for a hotter guacamole, leave the seeds in)
1

Method

Molcajete method Place half of the onion and pepper(s) and the garlic and salt in the stone bowl and mash it to a coarse paste using the pestle. Add the avocado and coarsely mash it. Work in the remaining onion and pepper(s) and the cilantro and lime juice. Taste for seasoning, adding more salt and/or lime juice as necessary and black pepper to taste; the guacamole should be highl

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Ingredients

Method

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