Prep 15 mins
Cook 1 hr
This tasty and nutritious Vegan dish performs double duty as both appetizer or a main course ingredient. Using only time honored ingredients, it is extremely authentic and versatile as an accent to many fine Mexican main courses.
- 3 -4 avocados (Haas are best, avoid the Fuertes type)
- 1 large ripe salad tomatoes (avoid Roma or plum varieties)
- 1 -2 clove garlic
- 1 -2 tablespoon lime juice (~½ lime)
- 1⁄4 cup of grated white onion, pulp (avoid red or yellow onions)
- 1 -2 teaspoon chopped cilantro leaf (stems removed)
- 1⁄4 teaspoon salt (or less)
- 1⁄8 teaspoon fine grind white pepper
- 1⁄8 teaspoon Crystal hot sauce (or Tabasco)
- 1 pinch ground cumin (use sparingly)
- 1 pinch cayenne pepper
- 1 finely minced green jalapenos (optional) or 1 serrano chili pepper (Regulate heat by using or discarding the chile's ribs and seeds.) (optional)
- 1 small mexican lime, from your local mercado if possible (optional)
- Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
- Peel half a white onion and grate into the bowl using a fine tooth grater.
- Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
- Strain and reserve juice to control the final consistency.
- Chop the peeled tomato halves well and add to the main bowl.
- Wash and strip the cilantro leaves, then chop them finely and add.
- Peel and crush, mash or finely mince the garlic and add to the other ingredients.
- Add salt, white pepper, ground cumin, hot sauce and cayenne to taste.
- Halve, peel and seed the avocados then scoop out flesh into mixing bowl.
- Mix ingredients by mashing with the back of a fork.
- Avoid over mixing and keep texture a little on the chunky side.
- Adjust seasonings to taste (remember this will marry up for one hour).
- Add the juice from the strained tomato seeds if mixture is too thick.
- Finish the mixing and transfer to a serving dish.
- Press plastic wrap onto the surface of the mix to avoid oxidation.
- Chill for one to four hours before serving.
- Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete.
- Add this mixture to start the bowl of ingredients.
- Decorate with a coiled tomato rose and sprigs of the cilantro leaves.
- (You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT.
- THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN.
- However you make it, serve guacamole with yellow corn tortilla chips.
- Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
- For best results, deep fry home made chips and serve warm.
- When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
- Cut into wedges and fry in plenty of very hot oil.
- Lightly salt them before serving.
- Excellent topping for flautas, tostadas and tacos, also good in omelets.
- Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera.
- If you are in a hurry, follow the steps below.
- Drain the salsa before using.
- Add to avocado and lime juice, then mash with fork.
- Check for flavor and heat while adding the drained salsa.
- Reserve juice from drained salsa to control the body of the final mix.
- Add the crushed garlic and spices to taste.
- Cover as shown above and chill before serving.
- Be sure to allow ingredients to marry up for at least 1/2 hour.
- You will have a good measure of heat from the salsa, so beware!
This recipe makes the best Gaucamole ever!
This is the best guacamole I've ever had! Even better than the "fresh-made" restaraunt stuff! Thank you for posting this!
AWESOME...authenticity..perfection..what else could anyone ask for??...oh yeah...tortilla chips...that recipe is on here too..just...SUPER!!