It’s the creamy green condiment, which is originally from Mexico. Mashed avocadoes, minced onions, minced garlic, minced cilantro, salt, and diced hot peppers round out the ingredients for our simple rendition of this Mexican dip. It’s usually served with tortilla chips or as a garnish for burritos, tacos, enchiladas, and other Mexican favorites. If you want a chunkier dip, add diced tomatoes or diced tomatillos. Also, add a sprinkle of cumin or chili powder to make a spicier guacamole. Some fancier Mexican restaurants, such as Mama' Mexico on the Upper West Side in Manhattan, have servers prepare guacamole tableside.
Helpful Hint: Squeeze some lemon or lime juice into the guacamole to help keep the avocadoes from turning brown from oxidation.
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I love guacamole; particularly versions like yours where the majority ingredient is avocado. (I've seen recipes that call for everything but the kitchen sink.)
ReplyDeleteLooks good! Now I'm hungry.
PS. Thanks for peeking in on my blog.