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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

	2	medium ripe avocadoes (preferably Hass)
	¼	cup diced red onion (optional)
	3	cloves garlic
	~	Juice of 1 lime
	½	tsp. red chile flakes, or ½ small dried chile, chopped
	~	Coarse salt and freshly ground black pepper, to taste
	~	Fresh cilantro leaves for garnish (optional)

Steps

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.
Add the diced onion (if using), chopped garlic, lime juice, chile, salt, and pepper; mix loosely into the mashed avocadoes. If using the cilantro, 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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