Avocado Dip Guacamole

Guacamole is a recipe believed to have come from the ancient Aztec and Maya peoples. It's so popular today that it can be found on almost all Mexican restaurant menus. In Mexico this dip is commonly prepared in a molcajete, a bowl made from volcanic stone. Don't worry if you don't own one - a bowl and fork will work just as well. Follow this recipe exactly the first time, and then decide whether you want to use more or less of the pepper and salt to suit your taste. You can read about avocados in the Essential Ingredients section at the back of this book.

Serves 6

Ingredients

• 1/2 small white onion
• 1 clove garlic
• 1 small fresh jalape–o or serrano pepper (or to taste)
• 1 medium-size ripe tomato
• 4 or 5 sprigs fresh cilantro
• 1 lime
• 3 ripe Hass avocados
• 1 teaspoon salt (or to taste)
• crispy Tortilla Chips (page 76) to serve

On Your Mark . . .

• Peel and finely chop the onion and garlic and place them in a medium-size bowl.
• Slip on a pair of rubber or latex kitchen gloves.
• Slice the stem end off the pepper and cut the pepper in half lengthwise. Rinse out the seeds under cold running water and discard.
• Finely chop the pepper and add to the bowl. Rinse the gloves and remove them.
• Wash the tomato and remove the stem circle from the top. Chop the tomato into small chunks. Add them to the bowl, making sure to add any tomato liquid that may have escaped.
• Rinse the fresh cilantro, shake off the excess water, and pat dry with paper towels. Chop the cilantro and add to the bowl.
• Cut the lime in half and squeeze the juice into a small bowl. Measure 3 table-spoons and add to the tomato mixture.
• Toss together all the ingredients and set aside.

Get Set...

• About 30 minutes before you are ready to serve the guacamole, prepare the avocados.
• To do this, lay an avocado on a cutting board. With the tip of a sharp knife, start at the stem end and cut all the way lengthwise around the avocado. Remember that there is a large pit inside, so donÕt try to cut through it.
• Now pick up the avocado and, holding it with both hands, twist each half in opposite directions to separate the halves. Scoop out the pit with a tablespoon, but donÕt throw it away.
• Scrape the pulp of the avocado away from the skin and add it to the bowl with the tomato mixture.
• Repeat with the remaining avocados. Add the salt.
• Gently mash the avocados with a wooden spoon or a fork, combining all the ingredients. DonÕt overmash the guacamole; it should be chunky.
• Put the pits in the bowl. This will keep the dip from changing color.
• Cover the guacamole with a sheet of plastic wrap pressed directly on the surface until ready to serve.

Serve!

• Remove the pits, if you like, and place the dip in a serving bowl.
• Surround the dip with crispy Tortilla Chips and serve immediately.