This is the delectable and very simple recipe to prepare the Real Deal Guacamole. In other words: how we make Guacamole South of the border. No, we don’t add peas, mayo or, for that matter, cream. However, I would like to share this funny dialogue with you:
As I slowly but surely chain-gobble canned, chile piquin-sprinkled (or should I say coated?) apricots, El Gringo stares at me in utter horror, eyes wide and mouth agape. The following dialogue ensues:
“Why do you ruin those perfect apricots with that thing???”, cries out El Gringo, in utter disbelief.
“Who, moiiii??? Ruin??? Enhance, more like it!”, I flippantly retort.
“Yeah, right!”
“Yeah and right, that makes two positives in a sentence, which makes it a negative”, says Very Truly Yours.
“Double negatives cancel each other in English; there is no such thing as double positives becoming a negative”.
“Yeah, right”, this Beanerina counters adamantly, still scarfing down “chiled” (sic) apricots .
“Whatever!” he comments, rolling his eyes.
“Whatever!”
Americans, and everyone else for that matter, with the exception of some Asian cultures, will never understand the everlasting love story between Mexicans and their chiles. Yes, we like chile on everything, including, but not limited to, candy, fruit (by the way, avocados are fruits), sweets and even some kinds of ice cream and sorbets.
Guess what! Americans do it too when they add whatever amount of chile they are capable of withstanding to their beloved Guacamole.
Now you get it, chile and fruit do belong together, at least some times! Chile is delicious and the salsas made with it are the quintessential constant in Mexican cooking.
Take for example the glorious and unparalleled Real Deal Guacamole! Need I say more? Didn’t think so!
Ingredients
- 6 ripe avocados (firm but will yield to slight pressure)
- 1 chile jalapeno (seeds and veins removed), chopped
- 1 small onion, chopped
- 1 small bunch of cilantro, washed and chopped
- 2 TBSP olive oil
- 1 lemon, juiced
- Salt and pepper
- 2 tomatoes (optional; some people like these in their guacamole; I prefer it sans tomatoes)
Instructions
- Place chopped onions, cilantro, tomatoes (if using) and chile in a large bowl. Scoop the flesh off the avocados and add to the bowl.
- Season with salt and pepper. Add the olive oil and the lemon juice.
- Mash with a potato masher or a fork if you prefer it chunkier. Mix perfectly. Enjoy as a salsa to go with your favorite dishes, as a dip with tortilla chips or as taco stuffing.
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