"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

GUACAMOLE Recipe

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This recipe for GUACAMOLE, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Boettcher
Added: Friday, June 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 ripe avocados
1/2 tomato (chopped)
1/2 c. red onion (minced)
2 Tbsp. cilantro leaves (finely chopped)
1 Tbsp. fresh lime juice
1/2 tsp. coarse salt
Dash of black pepper

Directions:
Directions:
Cut avocados in half. Remove seed. Scoop out avocado from the peel, and put in mixing bowl. Using a fork, mash the avocado. Add the onion, cilantro, lime juice, salt and pepper and mash some more. Add tomatoes last or even just before serving. Note: For a little more kick add 1-2 minced serrano chilies but make sure to remove the stems AND seeds. I also will add a little olive oil if it is winter time and the avocados are not in season.

Personal Notes:
Personal Notes:
Linda and I took a Mexican cooking class in the early 70's and of course this was the first thing we learned to make. I think one of the keys is to determine a good avocado. Not too green and not too ripe. A good one is when the avocado "gives" just a little when gently pressed. It is the one thing I know will always be a hit and I have even become famous in Paul's family for my guacamole.

 

 

 

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