Guacamole, Authentic Recipe - cooking recipe

Ingredients

3 -4 avocados (Haas are best, avoid the Fuertes type)
1 large ripe salad tomatoes (avoid Roma or plum varieties)
1 -2 clove garlic
1 -2 tablespoon lime juice (~1/2 lime)
1/4 cup of grated white onion, pulp (avoid red or yellow onions)
1 -2 teaspoon chopped cilantro leaf (stems removed)
1/4 teaspoon salt (or less)
1/8 teaspoon fine grind white pepper
1/8 teaspoon Crystal hot sauce (or Tabasco)
1 pinch ground cumin (use sparingly)
1 pinch cayenne pepper
1 finely minced green jalapenos (optional) or 1 serrano chili pepper (Regulate heat by using or discarding the chile's ribs and seeds.) (optional)
1 small mexican lime, from your local mercado if possible (optional)

Preparation

Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
Peel half a white onion and grate into the bowl using a fine tooth grater.
Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
Strain and reserve juice to control the final consistency.
Chop the peeled tomato halves well and add to the main bowl.
Wash and strip the cilantro leaves, then chop them finely and add.
Peel and crush, mash or finely mince the garlic and add to the other ingredients.
Add salt, white pepper, ground cumin, hot sauce and cayenne to taste.
Halve, peel and seed the avocados then scoop out flesh into mixing bowl.
Mix ingredients by mashing with the back of a fork.
Avoid over mixing and keep texture a little on the chunky side.
Adjust seasonings to taste (remember this will marry up for one hour).
Add the juice from the strained tomato seeds if mixture is too thick.
Finish the mixing and transfer to a serving dish.
Press plastic wrap onto the surface of the mix to avoid oxidation.
Chill for one to four hours before serving.
Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete.
Add this mixture to start the bowl of ingredients.
Decorate with a coiled tomato rose and sprigs of the cilantro leaves.
(You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT.
THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN.
However you make it, serve guacamole with yellow corn tortilla chips.
Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
For best results, deep fry home made chips and serve warm.
When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
Cut into wedges and fry in plenty of very hot oil.
Lightly salt them before serving.
Excellent topping for flautas, tostadas and tacos, also good in omelets.
Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera.
If you are in a hurry, follow the steps below.
Drain the salsa before using.
Add to avocado and lime juice, then mash with fork.
Check for flavor and heat while adding the drained salsa.
Reserve juice from drained salsa to control the body of the final mix.
Add the crushed garlic and spices to taste.
Cover as shown above and chill before serving.
Be sure to allow ingredients to marry up for at least 1/2 hour.
You will have a good measure of heat from the salsa, so beware!