Dip Into This 5 Star Guacamole Recipe From a Mexican Restaurant (6 Ingredients, 10 Minutes) by Donna John
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Guacamole ranks way up there on my list of favorite foods. I mean waaay up there. When I saw a recipe from The New York Times for guacamole from Rosa Mexicano restaurant in Manhattan that was five stars, I knew I had to try it.
One thing I like about this chunky, low-sodium guacamole recipe is that there was no lime in the ingredients list. I occasionally put lime in my guacamole, but most times I skip it so the avocado shines. Another reason is that guac is eaten so quickly at my house that there's no chance of it turning brown. I rarely add tomato to my guac, which this recipe does. However, the seeds and juice are removed, which means it won't add moisture to the guacamole. A plus in my book. I love a good thick, dense guacamole that's not too airy or watery.
To make this Mexican restaurant's guacamole at home you will need onion, serrano peppers, fresh cilantro, salt, a tomato and a ripe avocado (check out the health benefits of avocado). Some of the onion and cilantro and a bit of salt are mashed into a paste before the other ingredients are added. The result is a chunky, gluten-free guacamole full of flavor, yet simple. Perfection.
The original recipe specified using a Haas avocado. If you can't find a Haas avocado, use whatever ripe avocado is available.
Serve this tasty high-fiber guacamole as an appetizer, snack or side dish with tortilla chips. You could also use it on grilled chicken breast. Delicious.
Cuisine: Mexico
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2
Ingredients
- 3 tablespoons chopped onion (divided)
- 1/2 teaspoon minced serrano pepper
- 1 1/2 teaspoons finely chopped cilantro (divided)
- salt
- 1 small tomato
- 1 ripe avocado, pitted, peeled and cut into pieces
Here's how to make it:
- In a mixing bowl or molcajete, mash 1 tablespoon of the onion, the serrano, 1/2 teaspoon cilantro and 1/2 teaspoon salt. Mash until you create a paste. (If you can't find serrano peppers, use jalapeno peppers.)
- Cut the tomato in half. Squeeze out the juice and seeds and discard. Chop and add the flesh to the bowl.
- Put the avocado into the bowl. Add the remaining onion and cilantro. Gently stir the ingredients together. Add more serrano and salt, if needed. Serve with tortilla chips. This recipe can easily be doubled or tripled for larger groups. Guacamole is best eaten immediately.
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The tomato is optional, but the lime is not. Even if it's a few drops of lime juice (my dad hates when it tastes tangy), you need to put it in. It's not about preventing browning, it gives it that SOMETHING that it needs (even my dad agreed when we served him without lime juice once!).
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