Wednesday, January 23, 2013

Guacamole Avocado Dip

This authentic guacamole dip is simply a favorite of our guests and truly superiorly made with fresh Hass avocados.  California 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.

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
Chopped tomatoes into fine chunks no larger than ¼ inch cubed discarding the seeds and watery portions.  Diced the onions, chopped the cilantro, crush and dice the garlic. Chopped a whole or half of a jalapeno pepper depending on how much heat you want.  Peel 3 large avocados. Combine all ingredients (except salt and pepper) by coarsely hand chopping but do not overly so.  The guacamole should be somewhat chunky. Correct the seasoning with pepper and SALT. Guacamole should not be salty as the chips usually are. Serve with chips of your choice.
The acid from the vinegar and lime helps prevent the guacamole from turning off-color. (Skip vinegar if serving right away.) If not serving the guacamole right away, cover it with plastic wrap and refrigerate until ready to use.  The resting period will enhance the flavor of the dip and allow the garlic time to permeate the mixture.

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.

  1. 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.

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