Guacamole

By Caroline Cummins, from the Culinate Kitchen collection

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

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.