Guacamole and its Variations

A classic Aztec guacamole is provided here, but in

Mexico this dish varies from village to village and

season to season. Try adding a bit of olive oil and

balsamic vinegar to the mashed avocados, onion,

and cilantro… or skip the tomatoes and add two

tablespoons of toasted sesame seeds, or substitute

a tablespoon of crushed, dried, chipotle pepper for

the jalapeno…you can’t go wrong experimenting

with avocados.  Here’s the basics!

3 avocados (save the pits!)

Juice of one lime

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 small tomatoes, diced

1 teaspoon minced garlic

Mash the avocados, lime juice, and salt. Then add the onion,

cilantro, tomatoes, garlic, and pepper. Refrigerate for at least

an hour, then serve with the seeds in the center of the bowl to

preserve color and freshness.

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