This article is from the March 2001 The Mexico File
newsletter.
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Guacamole
3 ripe avocados, pitted and
skinned
1 small onion, minced
1 tbs coarsely chopped
cilantro
2 serrano chiles (or to
taste) – deveined and chopped
1/4 teaspoon salt (or to
taste)
Place avocados in a bowl and
mash them with a fork. Add the remaining ingredients (reserving some onion and
chile for garnish, if desired) and mix well. Serve immediately or cover with
plastic wrap for up to one hour before serving.
Makes 1 ˝ cups
From The Mexican
Gourmet by Maria Dolores Torres Yzábel