Guacamole Recipe

To me this guacamole recipe is a must have to go with fajitas. Use Haas avocados--the ones with bumpy skins--and try not to make it to far in advance so the guacamole won't discolor.

Guacamole dates back to the Aztecs. They referred to it as ahuaca-mulli, which translates roughly to avocado sauce or avocado mixture.

Their concoction was very similar to what you might fix in your own kitchens today.

Guacamole Recipe

2 ripe avocados, peeled
2 tablespoons fresh lime
2 tablespoons minced white onion
1 jalapeno, seeded and minced
1/2 teaspoon salt

Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the limejuice. Add all the remaining ingredients and adjust the seasonings to taste. Serve at once.

If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.

Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapenos used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.

Substitute serrano chiles for jalapenos
Add 1 small tomato, seeded, pulp removed, chopped
Add 2 tablespoons finely chopped cilantro
Add 1 small clove garlic, minced
Add freshly ground black pepper

This Guacamole Recipe will make enough for six people.