In Oaxaca, guacamole is more often a sauce than a dip. It’s perfect for spooning over grilled meats of all kinds.
2 very ripe avocados
1/4 cup coarsely chopped onion
1 clove garlic, minced
1 to 3 serrano or jalapeno chiles, coarsely chopped
1/4 cup fresh lime juice (or more, to taste)
1/4 cup chopped fresh cilantro
1/2 teaspoon salt (or more, to taste)
Peel, pit and coarsely chop the avocados.
Combine the onion, garlic and chiles in a blender or food processor and process until finely chopped.
Add the avocados and process into a puree.
Add lime juice, cilantro and salt and process just to blend.
Taste for seasoning, adding lime juice or salt as needed.
Serves 4 to 6.
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