This is the brightly seasoned, mashed avocado that taqueros mean when they ask you “con guacamole?” While you’d be perfectly happy scooping it up with a chip, it’s simpler than what most people make as the dip. It’s a little thicker than the Avocado-Tomatillo Salsa and a little less tangy. But its creaminess is dreamy.
Typically, this simple guacamole is prepared without chile, since, presumably, you’re going to drizzle your guacamole-crowned taco with a spicy salsa. If lots of spice is your thing, feel free to finely chop 1 or 2 serrano chiles to add along with the onion.
INGREDIENTS
- 4 garlic cloves, peeled
- 3 ripe avocados , pitted, flesh scooped from the skins
- 1 small (4 ounce) white onion, (actually, fresh knob onion - green tops still on - is my favorite here), finely chopped
- About 1/4 cup chopped cilantro (or, if it’s available, a smaller quantity of pipicha/chepiche or pápalo)
- 1 to 2 tablespoons fresh lime juice
- Salt
INSTRUCTIONS
Scoop the garlic into a small, microwavable bowl, cover with water and microwave for 1 minute. Pour off the water and finely chop. Scoop into a large bowl with the avocado. In a strainer, rinse the chopped onion under cold water, shake off excess moisture and add to the avocado bowl, along with the herbs. Using an old-fashioned potato masher, a large fork or the back of a wooden spoon, mash everything until almost smooth (I like to leave a little texture). Taste and season with lime and with salt, usually 1 teaspoon.
