Guacamole

Guacamole is popular in Mexico and throughout Central America. The name comes from the Aztec worlds ahuacatl (avocado) and molli (sauce). Guacamole is also common in Tex-Mex and American Southwestern cuisine. In Mexico it is this rich and creamy condiment is often still made with a traditional mortar and pestle called a molcajete. Often called guacamol in other parts of Central America.

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

Method

1. Place all the ingredients in a large bowl and mash with the back of a fork until pureed but still chunky.
2. Adjust seasoning and serve as a condiment with entrees, grilled meats and tortas or as a dip with tortilla chips.

Variations

• 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.

Notes

• If not serving the guacamole right away, push one of the avocado pits into the guacamole. Tradition says this will keep your guacamole from turning brown.