Preparation 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.
This recipe is somewhat less traditional because it contains no chili or cilantro. Nonetheless, you will find it in Mexico in tourist desinations. Some places add a little cilantro, others omit the lemon juice. You can leave out the oil and blend in some cream to make an excellent salad dressing.
- remove the pit from the avocados and set aside;
- mash the avocado flesh with a wooden spoon until very smooth;
- whisk in the olive oil and lemon juice and season to taste.
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