Here is our recipe for great costeño (coastal) guacamole.
For every 2 avocados, add:
- 2 roma tomatoes
- 1 small white onion
- 1/2 cucumber, skinned
- 1-2 serrano peppers (depending on your heat preference)
- 1-2 sprigs of cilantro (although I like a lot!)
- 1/2 of a lime
- sea salt to taste.
Be sure to use a nice, sharp knife. Cube the avocados, tomatoes, onion, and cucumbers; I usually cube them as small as I can. Chop the serranos into tiny, tiny pieces. Be sure to wash and dry the cilantro, then chop away. Put everything together into your bowl, and then squeeze the lime into the mixture. DO NOT BLEND YOUR GUACAMOLE! The best tool to mix everything is either a fork or potato masher. As mi esposo says, the simpler the food, the tastier. Do not add spices, guacamole mix, or other foreign objects into the guacamole. The texture of the guacamole should be chunky and not pasty or smooth. Add the salt last, and for my preference, I usually let it sit for up to one hour before serving (cover it so that the guacamole does not turn brown). If you're keeping your guacamole around for any length of time, be sure to save the "bone" from the avocado (the pit) and put it back into the mix, therefore it does not brown as easily.