I was taught to make guacamole by real So.California family. Then was introduced to a new version, by them, at a beach side hotel in Rosarito. MMMMMMM.... Guacamole is all about sunshine. When I make my Guacamole I can feel the sun on my face and the sea breeze on my skin, as I sit drinking a margarita on the terrace of a graceful old Mexican resort hotel. That must make it taste better don't you think? In any case, there is only joy and delight by those who eat it! Even if you have kids who don't usually eat green food. Try it.
I'll make the recipe using only 1 avocado, so it suits 4 people as a side dish or dip. It doesn't keep to well, so make what you need. I usually use 2 avocados, and double the other amounts.
1 large, ripe avocado (not brown inside, but just soft)
1 tsp (2 coffeespoons)mayonnaise
2 TBLs (2 soupspoons) hot salsa (any brand)
juice of 1/2 small lemon
seasalt
1 small fresh tomatoes chopped fine and squeezed in your hand so some of the juice gets out (opt)
1/2 bunch of fresh cilantro (coriander), chopped fine (opt)
Cut avocado in half the long way and scoop out the meat into the serving bowl. With a fork smash avocado until it is smooth. Do not use a mixer or blender or processor for this. It needs you to do it by hand.
Add in mayo. Then add salsa one spoon at a time to make sure it doesnt get 'too liquid.
Squeeze in juice of 1/2 small lemon.
About 1/2 tsp salt.
Stir in, gently chopped tomatoes and cilantro.
Adjust salt.
VIOLA! Easy, quick. Amazing.
Serve with plain, not flavored, corn chips.
BTW. The real thing Freshest avocado, tomatoes and onion. Chopped big. On a plpate, served with a wedges of lime, plain corn chips, salt, a margarita...The Rosarito Beach Hotel, Baja California, 1983.
