Guacamole My Mothers Way Food

GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"

Steps:

• Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
• Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
• Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
• Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
• Add jalapeño to taste.
• Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
• a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.

EASY AUTHENTIC GUACAMOLE

Steps:

• Wash and discard the peels and seeds of your avocados and put the remaining flesh in a medium sized bowl.
• Add lime juice, salt and pepper and mash into the avocado with a fork or potato masher until smooth.
• Dice tomatoes, onion and jalapeño and stir into avocado mixture. Add more salt to taste.
• STORING: Put into serving dish and cover with plastic wrap so that the wrap is pressed directly on top of the guacamole (eliminating air exposure) and refrigerate until ready to serve.
• OPTIONAL PREP TIPS: Dicing Tomatoes - Half tomatoes then squeeze each half gently and use your fingers to get rid of seeds and excess juice then dice. Dicing Jalapeños - Slice the jalapeño in half lengthwise and pull out seeds and membrane. Slice lengthwise into long thin strips, then bunch the strips together and cut crosswise into very finely diced pieces. (Be sure to wash your hands and don't touch your eyes, I learned the hard way!).

AUTHENTIC MEXICAN GUACAMOLE

Steps:

• In a molcajete, add the white onion, cilantro, and serrano chile. Grind the ingredients together until they form a paste so that the juices mix.
• Hint: The molcajete is a mortar and pestle made from black volcanic rock and is used in mexico to make guacamole. If you don't have a molcajete, use a large heavy bowl and a wooden spoon to grind the ingredients.
• Halve the avocados, discard the pits, and scoop out the avocado in large chunks with a spoon. Gently mix with the onion paste in the mocajete, mashing the avocado slightly.
• Gently mix in the diced tomatoes, lime juice and salt. If needed add extra salt and serrano chile to taste.
• Hint: Avocados brown quicker if not diced into cubes before mashing. The lime juice also helps to preserve it's color. The browned avocado doesn't taste any different, it just looses it's appeal. So make it just before you're ready to serve it! Enjoy!

MY FAVORITE GUACAMOLE

Steps:

• Mix all ingredients together and serve immediately with restaurant style tortilla chips.
• NOTE: If not eating right away, place seeds in dip to help guacamole from turning brown.
• Also, place a piece of plastic wrap across the top of the guacamole, mashing it in to touch the top layer of guacamole.
• When you peel the plastic wrap off, it will take away anything that has turned a little brown.

GUACAMOLE - THE RIGHT WAY!

Steps:

• Grind spices together with mortar & pestle. Add to rest of ingredients, partially mashing the avocado - leaving at least ½ in good-sized chunks. Cover tightly with plastic wrap and chill overnight. Taste for seasonings, then sprinkle with a bit more paprika, some more fresh cilantro leaves and diced red onion on top, and serve with tortilla chips.