(Mexican avocado sauce)
Image by stuart_spivak
In Mexico, cooks often make this rich and creamy condiment by mashing it in a traditional mortar and pestle called a molcajete.
If you're not serving the guacamole right away, push one of the avocado pits down into it. Tradition says that this will keep your guacamole from turning brown.
Makes about 2 cups
- Ripe avocados, peeled, seeded and chopped -- 3
- Garlic, minced -- 1 to 2 cloves
- Lime, juice only -- 1
- Olive oil -- 1 tablespoon
- Salt -- to taste
- Place all the ingredients in a large bowl and mash with the back of a fork until pureed but still a little chunky.
- Adjust seasoning and serve as a condiment with entrees, grilled meats and tortas or as a dip with tortilla chips.
- Other Additions: For added flavor and texture, try stirring in 1 or 2 minced jalapenos, 1/2 cup chopped fresh tomato, 1/4 cup minced white onion, 1/4 cup chopped cilantro or 2 teaspoons of chili powder.