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Guacamole

By Caroline Cummins, from the Culinate Kitchen collection
Serves 4
Total Time 10 minutes

Introduction

This classic dip is good on much more than tortilla chips. Serve it with Guatemalan-Style Sopes, Mexican-Style Rice, and Buffalo Fajitas; it’s also tasty dolloped on chicken-vegetable soup.

Ingredients

4 medium ripe avocadoes (preferably Hass)
2 or 3 cloves garlic
~ Juice of 1 lime
1 tsp. red chile flakes, or 1 small dried chile, chopped
~ Coarse salt
~ Freshly ground black pepper
~ Fresh cilantro leaves for garnish

Steps

  1. Slice the avocadoes in half and scoop out their flesh. In a small bowl, mash the flesh with the back of a fork. (If you have a molcajete, use that instead.) Mix it as chunky or as smooth as you like.
  2. Add the chopped garlic, lime juice, chile, salt, and pepper; mix loosely into the mashed avocadoes. Serve with either whole cilantro leaves on top as a garnish or diced leaves mixed into the avocadoes.

This content is from the Culinate Kitchen collection.

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