A complete Mexican meal, 9 out of 10 times, will usually include a big bowl of guacamole. Served with totopos (chips) or corn tostadas before the main meal is served. And how many times do you tell yourself that you will only eat two or three chips with guacamole, only to be full when the real food is served? For me, every single time! This is a very basic and classic way to prepare guacamole, or at least the way my Mom showed me how to prepare it. My twist was to add the garlic, because some of you have read on previous post how my Mom never added garlic to her salsas or guacamole.
2 ripe avocados, diced or mashed
4 Roma tomatoes, deseeded, diced
4 green onions, sliced or ½ white onion, diced
2 cloves of garlic, minced
2 serrano peppers, minced (seeds removed, optional)
Juice of 2 key limes or 1 regular lime
Handful of chopped cilantro
Salt and fresh cracked pepper
Combine all of the ingredients in a bowl, adding a pinch of fresh cracked pepper and about 2 teaspoons of salt, stir well to combine. Serve right away, or cover with plastic wrap, directly onto the guacamole (keeps the air out) and refrigerate for 1 hour. Serve with chips as an appetizer or as a condiment for your favorite foods. Variation: add chipotle peppers and/or mango!!
Instead of corn tortilla chips, when I want a hearty appetizer, I like to serve my favorite guacamole on some toasted crostini bread.
For a creamier guacamole, use a potato masher on the avocados before adding the rest of your ingredients.
Other recipes by Sonia:
Cheesy Chorizo Bread
Pork Chile Colorado
Mexico City Chicken
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas