Recipe for cooking guacamole
Recipes from Peru, Brazil and South America :: South American Salsas, Sauces, and Condiments
This is used as a marinade, spread and relish. As a marinade, it is slathered on beef, chicken, fish and shellfish before grilling. As a spread, it is generally put on crusty corn cakes (arepas de choclo).
1/3 c. extra-virgin olive oil
1 1/2 Tbsp. red wine vinegar or freshly squeezed lime juice
2 med. ripe Haas avocados
1 med. ripe tomato, finely minced
1/4 c. finely minced red or yellow bell pepper
2 Tbsp. finely minced red onion
1 serrano or jalapeño chile, seeded and finely minced
Salt, to taste
Mix olive oil and vinegar thoroughly in a bowl to make a dressing.
Cut avocados in half lengthwise, peel off the skin, then remove pits. Cut the avocado flesh into chunks and fold into the dressing. Mash the avocados with a fork until smooth. Stir in tomato, bell pepper, onion and chile. Taste and add salt, if needed.
Serve at once.
