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) | |
| 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 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.