Recipe: Lime Guacamole
The name “guacamole” is a concatenation of the second syllable of the Spanish word for “avocado” (aguacate) with the word for “sauce” (mole). The secret to terrific guacamole is using lime in lieu of lemon. Guacamole works well as a vegetable dip, or as a dallop on your bowl of black-eyed pea chipotle chili.
3 avocados
2 limes, juiced
4 garlic cloves, pressed
1 medium red onion (use only one quarter), minced
1 ripe, medium tomato (use only one half), minced
2t ground cumin
1t Tapatío pepper sauce
1t salt
Cut the avocados in half length-wise, remove the pit, and use a spoon to scoop out the insides into a large mixing bowl. Add the other ingredients, and then mash the avocado and ingredients together with a large fork.
Once the avocados are mostly mashed, use the fork to “whip” the avocado (running the fork rapidly around the insides of the mixing bowl) into a creamy texture that still has lumps in it. Do not use any mechanical mixing device, however, as it will destroy the texture of the guacamole.
Add more lime juice, salt, and Tapatío as desired. Enough lime juice to make it tangy-fresh, enough salt to make the flavors pop out, and enough Tapatío to satisfy your need for heat.
Transfer the results to a serving bowl and enjoy. The lime juice will keep the guacamole from turning brown. You can keep it in a tupperware container in the fridge for many days, to use as a dip or as a garnish for other dishes.
