1. Roast the chiles, about 5 to 10 minutes in ungreased skillet over medium heat. When softened mash them into a coarse puree, using a mortar, or finely chop them. Place in large bowl.
2. Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with chiles. Chop the tomatoes into small bits-skin, seeds and all. Add to the bowl along with the cilantro.
3. Scoop out avocado flesh and add to bowl. Use either potato masher or back of a large spoon to mash the avocado flesh into a coarse pulp, mixing int the other ingredients as you go.
4. Season with salt, usually a scant teaspoon, then add lime juice and taste again. Continue seasoning until guacamole has enough zip.
5. Cover and refrigerate about 1 hour before eating. Sprinkle with chopped onion, cilantro and radish slices.
Reviews
☆☆☆☆☆
this is pretty much how I make it as preseerved by my Mexican half. It does not require cumin. You can use dried cayenne or fresh jalapeno but wear gloves. I also make it without tomatoes sometimes
bamaturtle
☆☆☆☆☆
Makes about 2 ? cups, serving 6 as appetizer.
[I posted this recipe.]
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