Guacamole is a thick, avocado-based dip typically served with tortilla chips which originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and seasonings. Much like any traditional dish, guacamole boasts an infinite number of recipes, with ingredients depending on the cultural surroundings and taste.
3 ripe avocado - should be dark in color as light color ones can be bitter
3 small tomato de-seeded and chopped
1 onion finely chopped
3 teaspoon lime juice
Salt and black pepper to taste, Serrano chilies, stems and seeds removed, minced
½ teaspoon garlic optional
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
Using a fork mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Be careful handling the peppers wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving add the chopped tomato to the guacamole and mix. Serve chilled with corn chips.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.