Guacamole originated with the Aztecs in Mexico in the 16th century and is considered one of Mexico’s best known sauces, some say its most popular sauce. I would question that, however, since salsa in its many varieties is prevalent in all Mexican restaurants, both in Mexico and the U.S. Guacamole is most popular in the U.S. as a dip, best with tortilla chips, but you will also find it as an ingredient in many Mexican recipes.
Guacamole is traditionally made with avocados, lime juice and sea salt. But there are many other variations you can try, such as adding chopped tomatoes, cilantro, onions, garlic or chiles. With chiles, it becomes a sweet, creamy dip with a touch of heat. Everything I love in a dip. I like to add two citrus juices (lime and lemon) as well as a small amount of sugar to balance the acid of the citrus.
Original post date: 3-27-2013
I have discovered an even better way to make this recipe. I recently needed to make a very large amount of guacamole and I got lazy. I used the food processor to finely chop the onions, Serrano chile peppers and cilantro. I noticed that there was some liquid that had been released, which I also added to the avocados. I was amazed how much better the gauc was than the original recipe. If you don’t have a food processor, you can just mash the ingredients in a bowl until the liquid is released.