Traditional Mexican Guacamole
I live on the edge of Texas, in a border town. My Grandmother was a migrant farm worker from Mexico, and this is her recipe for Guacamole. It keeps for about a week, and won’t turn brown.
3 Avocados, They should have dark skin, and yield when you gently press on the skin
¼ Red Onion
5 Cherry Tomatoes, or One large tomato
2 Cloves of Fresh Garlic, Mash the Garlic up in a Garlic press
1 Handful of Cilantro, Chopped
1 Juice from One Lime
I don’t bother with the food processor; the Guacamole that I am used too is chunky, so I just dice everything up. Garlic goes into a garlic press (the two cloves of garlic in combination with the Onion give this sort of a spicy flavor but if you wanted it hotter, I’d throw in a Jalapeno, or for a more mild heat, a nice long green chili). After everything is in a bowl, diced, I smush up the avocado with the back of a fork, just to give it a little bit of creaminess and make sure all the ingredients are well mixed. It’s simple, and delicious.
My Grandmother swears you can prevent the Avocado from turning brown if you save your avocado pits, and put them back in the Guacamole when you’re keeping in the fridge… I think the reason this Guacamole doesn’t brown is the lime juice in the recipe, however, its comfort for me to see the pits back in bowl, just sort of a family tradition.