This popular dip, which has its origins in Mexico, can also be used as a condiment for grilled meats and seafood.
Yield: Makes 6 appetizer servings, 12 condiment servings
3 large, ripe avocados
Juice of ½ lime
½ onion, finely chopped
1 medium tomato, seeded and minced
1 or 2 fresh hot red chiles, seeded and finely chopped
2 tbsp chopped cilantro, plus a few sprigs to garnish
2 tbsp sour cream (optional)
1. Pit and skin the avocados. Place the flesh in a medium bowl and combine with a fork or potato masher until the mixture is mashed but somewhat chunky.
2. Add the lime juice then the onion, tomato, and chiles. Mix well, then stir in the cilantro. Season with salt to taste.
3. Fold in the sour cream, if using. Mound the guacamole into a serving bowl, garnish with cilantro sprigs, and serve immediately. If you cannot serve the guacamole immediately, cover it with plastic wrap, pressing it directly on the surface of the guacamole.
Good with tortilla chips.
Chop the onions, tomato, garlic, and chiles in advance but do not combine with the avocado until just before serving.