Antojitos & Botanos
Appetizers
Cut the avacados in half,
Guacamole
Avocado-Chile Dip
In the language of the Aztecs,
the combined words
for "avacado" (ahuacatl) and
"mixture"(molli)
translates into guacamole.
In Mexico, guacamole is still made with the
traditional molcajete and tejolete.
A food processor or blender
should not be used
as you want a chunky texture,
I suggest using a fork and bowl.
Although hard avacados are best
ripened at room temperature
in a paper sack,
one should not overlook the advice
of a Mexican adage;
"Avacados and girls are ripened with squeezes."
2 large avacados
1 tablespoon finely chopped onion
1 or 2 chile serranos ,sliced
1 large tomato, peeled and chopped
2 sprigs cilantro ,chopped
lime juice
salt
remove the pits
and scoop out the flesh.
Mash with a fork.
In a bowl or molcajete,
combine the avacado, onion,
chiles, tomato and cilantro
and mix throughly.
Add a few drops of lime juice
and salt to taste.
Serve immediately.
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