| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Dips, Mexican |
1 |
Servings |
INGREDIENTS
| 2 |
|
Ripe avocados; halved, pitted |
| 3 |
|
Serrano chiles with seeds; finely minced |
| 1/8 |
ts |
Kosher salt |
INSTRUCTIONS
Everybody knows how to make guacamole, right? Wrong. Please, no lime or
lemon, no sour cream. This recipe makes what is probably the most commonly
made guacamole in Mexico. It is very rich and buttery, and is so simple to
make, it can be done at the last minute. We make guacamole to order at Cafe
Marimba, adding a little cilantro and roasted tomato, and we serve it right
in the molcajete in which it is made.
Quickly mash the avocados and chiles together and season with salt.
Guacamole should be chunky. Taste for seasoning and serve immediately.
Makes about 1 cup.
Posted to CHILE-HEADS DIGEST V3 #083
Date: Sun, 25 Aug 1996 23:39:27 -0400
From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow
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