Note: I’ll add pictures after I make this today.
- Fresh hot chilies, such as Thai, serranoes or jalapeñoes
- 3 cloves of garlic
- 1/2 medium white onion, finely chopped (~1/3 cup)
- 6 oz. (1 medium or 2 plum) fresh tomatoes
- 1/4 cup of coarsely chopped cilantro
- 3 medium-large avocados
- juice of 1 lime
- slices of radish for garnish
- corn oil
- corn tortillas
Preparation of Guacamole
- Roast chiles, garlic and tomatoes in small, ungreased skillet over medium heat, turning every minute until softened (5-10 minutes)
- Remove chili stems, garlic skins and blackened parts of tomatoes,
- Mash chilies, garlic into a coarse puree, using a mortar.
- Cut tomatoes into small bits
- Rise onion in a strainer under cool water, shake off excess water.
- Add onion, tomato and chili/garlic puree and stir.
- Cut the avocadoes in half, remove pit, score the avocado by cutting half inch lines to the skin using a paring knife.
- Scope out the avocado into the bowl with onion and chili/garlic.
- Stir avocado into the mixture, but don’t overdo it. Keep it chunky!
- Add salt and lime to taste, more lime makes it less spicy.
- Garnish with cilantro and radish.
- Set aside for flavors to mix while making chips.
Preparation of Fresh Tortilla Chips
- Heat corn oil over medium heat in medium sauce pan
- Cut store-bought tortillas into 6 pieces per torilla
- Fry chips to a golden brown
- Place chips in a paper towel lined, large bowl.
- Best to have people eat chips as you make them.
- You can use store bought chips. But, frying them yourself is much better.
- It’s important not to over-mash guacamole. Over-mashed guacamole is what most people serve, and it is inferior.
- Recipe is based on the classic guacamole recipe in Mexico: One Plate At A Time by Rick Bayless, pg. 4.