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1
Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
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2
Peel half a white onion and grate into the bowl using a fine tooth grater.
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3
Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
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4
Strain and reserve juice to control the final consistency.
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5
Chop the peeled tomato halves well and add to the main bowl.
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6
Wash and strip the cilantro leaves, then chop them finely and add.
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7
Peel and crush, mash or finely mince the garlic and add to the other ingredients.
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8
Add salt, white pepper, ground cumin, hot sauce and cayenne to taste.
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9
Halve, peel and seed the avocados then scoop out flesh into mixing bowl.
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10
Mix ingredients by mashing with the back of a fork.
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11
Avoid over mixing and keep texture a little on the chunky side.
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12
Adjust seasonings to taste (remember this will marry up for one hour).
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13
Add the juice from the strained tomato seeds if mixture is too thick.
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14
Finish the mixing and transfer to a serving dish.
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15
Press plastic wrap onto the surface of the mix to avoid oxidation.
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16
Chill for one to four hours before serving.
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17
Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete.
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18
Add this mixture to start the bowl of ingredients.
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19
Decorate with a coiled tomato rose and sprigs of the cilantro leaves.
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20
(You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT.
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21
THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN.
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22
However you make it, serve guacamole with yellow corn tortilla chips.
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23
Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
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24
For best results, deep fry home made chips and serve warm.
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25
When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
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26
Cut into wedges and fry in plenty of very hot oil.
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27
Lightly salt them before serving.
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28
Excellent topping for flautas, tostadas and tacos, also good in omelets.
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29
Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera.
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30
If you are in a hurry, follow the steps below.
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31
Drain the salsa before using.
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32
Add to avocado and lime juice, then mash with fork.
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33
Check for flavor and heat while adding the drained salsa.
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34
Reserve juice from drained salsa to control the body of the final mix.
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35
Add the crushed garlic and spices to taste.
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36
Cover as shown above and chill before serving.
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37
Be sure to allow ingredients to marry up for at least 1/2 hour.
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38
You will have a good measure of heat from the salsa, so beware!
