Guacamole

'Chips and Dip' has to be the most frequently eaten guilt-free snack in my home, next to fresh fruits. Thanks to my husband, our pantry is always filled with a variety of baked chips and dips to beat the evening hungry pangs. Though I rarely make salsa at home, we prefer guacamole freshly made. Guacamole hardly takes anytime to prepare from scratch and tastes awesome with tortilla chips. And so no wonder that this was a part of my plan for this week's theme from the beginning and the first dish I made for this BM.
This avocado based dip is said to be created by Aztecs, in the present day Mexico. Guacamole is equally popular in America and is used as a dip, condiment and salads. The word guacamole comes from an Aztec word 'āhuacamolli', literally meaning avocado sauce. Traditionally this dip is made by mashing ripe avocado just with sea salt using mortar and pestle. Additional seasonings of one's choice like onion, tomato, pepper, cilantro / basil, lime juice and others can be added as well. Using good variety, ripe (not overripe) avocado is the secret behind a perfect guacamole.

Ingredients:
1 cup coarsely mashed avocado (About one and half avocados.)
Salt to taste
Juice squeezed from one lime 
2 -3 tbsp. red onion minced
2 tbsp. tomato, desseded and minced
1 tbsp. finely chopped cilantro
1 Serrano pepper , deseeded and finely minced (Start with half pepper if heat is not preferred.)

Method: 
* Cut the avocados lengthwise into two halves and remove the seed. Scoop out the avocado pulp from the peel and add it to a mixing bowl.
* Roughly mash the avocado using a fork. Sprinkle salt and squeeze out some lemon / lime juice over the avocado. Add the remaining ingredients and combine gently with the fork.
* Serve with tortilla chips immediately. If not using immediately, cover the dip with a plastic wrap and refrigerate until use.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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