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See also Article: Avocado, The Fruit of the Conquistador


    • 1 small onion, chopped
    • 3 jalapenos or 2 serrano chiles, chopped
    • Chopped cilantro to taste
    • Juice of one lime
    • Salt to taste
    • 2 ripe Hass avocados


Guacamole is a snap. Chop the onion, peppers and cilantro, add the remaining ingredients and mash with a potato masher to break down the avocado and mix everything.

Serve immediately or cover with plastic wrap and refrigerate. Make sure the plastic is actually touching the guacamole to inhibit discoloration.

Usually guacamole is served with large chunks of avocado as opposed to my procedure of thoroughly mashing it. Prepare it to suit your own taste but consider the following. When you bite into a large chunk of avocado you are tasting nothing but the avocado. What’s the point then of making guacamole? Unadulterated pieces of avocado are a little on the bland side. Mashing the avocado uniformly blends it with all of the other ingredients. Every bite is a harmonious integration of all the flavor elements. Finally, adjust the types and/or amounts of hot peppers to your preferred heat level. Although a sacrilege, substitute bell pepper for zero kick.



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