Title: Chunky Guacamole (Avocado Relish) / Guacamole Picado
Categories: Ethnic Dip Sauce
Yield: 3 Cups
| 1/2 | sm | Onion, very finely chopped |
| 2 | | Serrano chiles -or- |
| 1 | | Jalapeno chile, stemmed, seeded & very finely chopped |
| 1 | lg | Ripe tomato, cored and very finely chopped (optional) |
| 1 | | Garlic clove, peeled & very finely chopped (optional) |
| 10 | | Cilantro sprigs, chopped, |
| | | (optional) |
| 3 | md | Ripe avocados |
| 1/2 | ts | Salt |
| 1/2 | | Lime, juiced (optional) |
| | | Additional chopped onion & fresh cilantro, radish slices or |
In a medium-size bowl, mix the finely chopped onion and chiles with the
optional tomato, garlic and coriander. Close to the time you are going to
serve, halve the avocados lengthwise by cutting from the stem to flower
ends, around the pits. Twist the avocado halves in opposite directions to
loosen the meat from the puts, then scoop out the pits and reserve. Scrape
the avocado pulp from the skins and add it to the bowl. Using your hand or
a spoon, roughly mash the avocado while mixing in the other ingredients,
making a coarse, thick mass. Flavor with salt, then enough lime juice to
add a little zing, if you wish. Return the pits to the guacamole and cover
with a sheet of plastic wrap pressed directly onto the surface of the
mixture. Set aside for a few minutes to let the flavors blend. The
guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkled
with chopped onion, cilantro, radish slices and crumbled fresh cheese;
radish roses really dress it up. Source: Authentic Mexican; Rick & Deann
Groen Bayless. MM by Lyn. From: Lyn Ortiz Date: 03-31-96