Sometimes there is not much time to prepare fancy finger foods for entertaining at home during week days. A delicious guacamole recipe will do the trick. It is not only tasty and colorful, but filling. I found this great recipe the William-Sonoma recipe collection. The Foodnetwork as well as other food sites have other versions, but this one is the one that is the closest to the real thing!
– 1 ripe tomato, finely chopped
– 2 Tbs. finely minced white onion
– 2 serrano chilies, finely chopped
– 1 Tbs. fresh lime juice1/2 tsp. sea salt, plus more as needed
– 2 large avocados, preferably Haas
– 2 Tbs. finely minced fresh cilantro
For the garnish:
– 1 Tbs. small fresh cilantro leaves (optional)
– 1 Tbs. finely chopped white onion (optional)
– 1 Tbs. finely chopped ripe tomato (optional)
Put the tomato, onion, chilies, lime juice and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt. If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.
Tip: You do not have to serve guacamole with the typical plain tortilla chips, you can serve it with french bread, crackers, or even purple tortilla chips for more flavor and color.
P.S.: A molcajete (mohl-kah-HEH-teh) is the traditional Mexican tool for blending and serving guacamole. You can find it in many online stores. Just google it and you will find it.