Recipe by cookiedog
We love avocados in my family. This is called naked guacamole because the flavor of the avocado itself is highlighted along with a bit of crunch from the onion, tomato, salt, lime and cilantro. The texture should be chunky- please don't use a blender or processor. Although it may be tempting to add other things- simple is best (oh OK. . . add some garlic if you like ;) ) From Cooking from the Edge.
- 2 Hass avocadoes, perfectly ripe
- 3⁄4 teaspoon kosher salt (to taste)
- 1 1⁄2 teaspoons lime juice, freshly squeezed
- 1 ripe roma tomatoes or 6 -8 sweet cherry tomatoes, seeded and finely chopped
- 1⁄4 of a white onion, finely chopped
- 12 large fresh cilantro stems, stemmed and roughly chopped
Directions See How It's Made
- Remove the seed and peel from the avocados and place in a bowl or molcajete.
- Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
- When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
- Taste for seasoning.
- If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
- Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.