Prep. time: 10 minutes
Cooking time: None
Guacamole is a staple of Mexican sauces. It may be thick or creamy, mild or spicy, depending on its region of origin and how it is to be used.
In Mexico, a molcajete, a deep three-footed stone mortar is used to mash the ingredients.
- Remove the pits from the avocados and set aside;
- mash the avocado flesh with a wooden spoon;
- crush the tomatillos with the garlic and cilantro in a mortar;
- finely chop the chilies and onion and blend with the avocados and tomatillo mixture;
- place the avocado pits into the guacamole to slow discoloration (avocados darken when exposed to air).
Photo : Avocado Central (Hass)
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