How to Make Authentic Guacamole

Are you tired of preparing and serving hopelessly Americanized versions of this Mexican staple? Join me as I guide you on the path to making authentic guacamole that is devoid of filler and great tasting.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 ripe avocados
• 1/4 of a white onion, finely chopped
• About 20 fresh cilantro leaves, finely chopped
• 1 tsp. of lime juice
• 1 pinch of salt
• 1/2 chopped Roma tomato (optional)

1. First, select your avocados. When at the store, feel your prospective avocado for firmness. If there's no give, it's not ripe. If it's squishy, it's probably black inside and useless. You're looking for a slight firmness with a little give. Peel and pit your avocados and place them in a wide, shallow bowl. Mash them with a fork, or for the more industrious, a potato masher.

2. Add onions, cilantro, lime juice, salt and optionally, tomato. A sprinkle of garlic powder is OK for the adventurous. DO NOT add mayonnaise, sour cream, cumin (this is rarely used in Mexican cooking), salsa, or any other adulterant. Make sure you're using FRESH cilantro, as the dried stuff has very little flavor in comparison.

3. Stir well and serve with corn chips. It will only keep fresh in the refrigerator for a day or so, so make it as you need it. Serves 4.

Tips & Warnings

• The best appliance for mashing the avocados is a molcajete and tejolote, otherwise known as a Mexican mortar and pestle.
• Don't leave fresh guacamole uncovered for long as it will turn brown.