4 medium Roma Tomatoes
4 medium ripe Avocados
1 medium Fresh Lime, juiced
½ small White Onion, finely chopped
2 cloves Fresh Garlic, crushed
1 small bunch Fresh Cilantro, chopped
3 medium Red Fresno Chiles, seeded & finely chopped
as needed Tortilla Chips
Cut a cross in the bottom of each tomato. Place the tomatoes in a heatproof bowl and pour in boiling water to cover. Leave tomatoes in the hot water for 3 minutes, lift them out with a slotted spoon and into a bowl of ice water. Drain and peel skins off the tomatoes. Slice in half and remove seeds with a teaspoon. Roughly chop tomatoes and set aside. Cut avocados in half, remove pits, and scoop out the pulp into a bowl mashing using a fork (see note). Stir in the lime juice with the avocado before adding the onion, garlic, cilantro and chiles. Once all these ingredients are well mixed, add the tomatoes and gently combine. Serve immediately (see note) with tortilla chips.
Note: It is best to make guacamole in a “Mortar & Pestle” or “Molcajete & Tejolote” as it is called in Mexico. That is how guacamole is made in Mexico. If you don’t have one, then use what you have available.
Note: Avocado pulp turns black when exposed to the air. Lime or lemon juice help to slow this process. You still need to cover tightly to prevent. See blog for August 19, 2014 for more information.
Note: If you can’t find “Red Fresno Chiles” to use in this recipe, jalapeno or serrano chiles will work just as well.
Ideas for Future Efforts_____________________________________________