This authentic guacamole dip is simply a favorite of our guests and truly superiorly made with fresh Hass avocados.
has a large population of permanent Mexican residents and migrant workers. Because of this, there is an abundance of great authentic Mexican cuisine in California available border to border. No self-respecting Mexican establishment would serve guacamole dip without cilantro and chopped tomatoes. Great served in a molcajete [Mole - kah - HEE – tay] the Mexican version of the mortar and pestle. California
3 Large peeled and diced Hass avocados
1/2 Red onion, diced fine
1 Large glorious sun ripen tomato, seeded and chopped
3/4 cups finely chopped cilantro
1/2 tablespoon vinegar (to retard oxidation)
Juice from a lime
4 cloves finely diced crushed garlic
1/2 - 1 finely diced fresh red jalapeño pepper1
Correct the seasoning with pepper and salt
Molcajete for Serving
Guacamole is useful as a garnish on any Mexican platter and is useful in burritos as a heat moderator for hot and spicy ingredients. Serve with fresh corn tortilla chips - homemade are the best.
- Jalapeño peppers have moderate amount of heat while Serrano peppers a lot less in case you want to tone it down. Use green if you cannot find red ones. The white ribs inside the pepper provides almost all of the capsaicin which may be trimmed away to reduce heat.