Well this was supposed to get posted for Cindo de Mayo but alas, I'm in Italy and haven't an internet connection for the last four days. Luckily I have plenty of food (among other things) to distract me...
Anyway, to make up for it, I offer you not one, but three versions of this yummy guac, depending on how simple or complex you want to make it. So grab yourself some avocados and have your way with them!
The quantities below make 1-1/4 to 1-1/2 cups:
Start Simple
There are many cooks in Mexico who think that adding anything but garlic and salt to avocados will set you on the road to ruin. As a fan of the "luxurious" option (shown above), I find that hard to believe but still, this simple mash-up makes a great condiment to spread on sandwiches or tacos.
2 medium ripe avocados
1 clove garlic, minced or crushed with a garlic press
1/2 teaspoon salt, or to taste
Mash the avocado in a medium bowl with a large fork or potato masher. Keep it chunky to give it some character. Stir in the garlic and salt. Leave the pits in the bowl to keep the avocado from turning brown. If you're not using it right away, cover it with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate but be sure to use it within a few hours. Sad brown guac does not a party make.
Herb It Up
For a pimped-up stand-alone guac you can proudly serve with chips, add to the above:
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
Para Bailar La Bamba
Turn up the music, string up the party lights and get ready for this fiesta in your mouth:
Fresh hot green chile to taste (1 serrano or 1/2 jalapeño), finely chopped
1/4 small white onion, finely chopped
1/2 medium tomato, chopped
1 tablespoon tequila (optional)
To reduce the risk of an overwhelming onion flavor, rinse the onion first under cold water and shake it well to get rid of the excess moisture. Taste and season with additional salt if appropriate.
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