Jan 11, 2018
An avocado-based dip or salad, guacamole was first created by the Aztecs in what is now Mexico. In American cuisine we have mostly thought of guacamole as a dip, and in recent years it has gained popularity as a spread, served over warm, crusty bread and appearing in a variety of iterations; everyone has their favorite “avocado toast.”
This recipe is the most delicious, creamy avocado dip you will ever make and it’s super simple. It is bright and lemony with a little heat. The recipe was given to me by Laura Campos Quintero who serves her Guacamole as a dip, side dish, a layer in any number of her wonderful taco recipes, and also tosses it with lettuce greens, water and olive oil to create a delightful salad.
Yield: Makes 4 ½ cups
6 medium ripe avocados
Juice of 1 lime (3 tablespoons), freshly squeezed
Juice of 2 lemons (6 Tablespoons), freshly squeezed
1 plum tomato, cut into small cubes
¼ small red onion, finely chopped
1 teaspoon salt
8-10 sprigs fresh cilantro (leaves and tender stems) chopped, reserve the top of one sprig for garnish
1 serrano chile, finely chopped (optional)
1 Tablespoon red pepper flakes
1 bag Tortilla chips
Cut and pit the avocados. Scoop the avocado flesh into a medium-size bowl or a Mexican molcajete (lava stone mortar). Add the lime juice, 4 tablespoons of lemon juice and ½ teaspoon salt. Using a potato masher or pestle combine the ingredients until smooth.
Fold the tomatoes cubes and chopped onion into the avocado mixture. Then, fold in the cilantro, 2 remaining tablespoons of lemon juice, serrano chili (if using), and ½ teaspoon salt.
Transfer to a serving bowl, dust with red pepper flakes and garnish with fresh cilantro.
Serve immediately with tortilla chips.
If not using the dip right away, set the red pepper flakes and garnish aside. Cover the dip with plastic, placing the plastic directly on top of the guacamole.
When ready to serve, stir the dip to restore the color, dust with red pepper flakes and garnish with cilantro.
Tip: Transform your clean molcajete into a serving bowl by lining it with lettuce leaves and scooping the guacamole onto the leaves.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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