Classic Guacamole

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Classic Guacamole."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/classic-guacamole-recipe.htm>  06 July 2008.

Classic Guacamole Photo
Classic Guacamole
Yield: Makes about 2 cups
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Ingredients:
4
tablespoons finely chopped white onion, divided

1
or 2 fresh serrano or jalapeño peppers,* seeded and finely chopped

1
tablespoon plus 1-1/2 teaspoons coarsely chopped fresh cilantro, divided

1/4
teaspoon chopped garlic (optional)

2
large ripe avocados

1
medium tomato, peeled and chopped

1
to 2 teaspoons fresh lime juice

1/4
teaspoon salt

Corn Tortilla Chips (recipe follows) or packaged corn tortilla chips



Preparation:
1.
Combine 2 tablespoons onion, peppers, 1 tablespoon cilantro and garlic, if desired, in large mortar. Grind with pestle until almost smooth. (Mixture can be processed in blender, if necessary, but it may become more watery than desired.)

2.
Cut avocados lengthwise into halves; remove and discard pits. Scoop out avocado flesh; place in bowl. Add pepper mixture. Mash roughly, leaving avocado slightly chunky.

3.
Add tomato, lime juice, salt and remaining 2 tablespoons onion and 1-1/2 teaspoons cilantro to avocado mixture; mix well. Serve immediately or cover and refrigerate up to 4 hours. Serve with Corn Tortilla Chips.




Corn Tortilla Chips

Yield: Makes 6 dozen chips
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Ingredients:
12
corn tortillas (6-inch diameter), day-old**

Vegetable oil

1/2
to 1 teaspoon salt



Preparation:
1.
Stack 6 tortillas. Cutting through stack, cut into 6 equal wedges. Repeat with remaining tortillas.

2.
Heat 1/2 inch oil in deep, heavy, large skillet over medium-high heat to 375°F; adjust heat to maintain temperature.

3.
Fry tortilla wedges in single layer 1 minute or until crisp, turning occasionally. Remove and drain on paper towels. Repeat until all chips have been fried. Sprinkle chips with salt.


Tip: Tortilla chips are served with salsa, used as the base for nachos and used as scoops for guacamole, refried beans or other dips. They are best eaten fresh, but can be stored, tightly covered, in cool place 2 to 3 days. Reheat in 350°F oven a few minutes before serving.



Classic Guacamole

This recipe appears in: Mexican