Guacamole
cooking.nytimes.com
Claimed by Craig Claiborne
Serves 6 · 2 of 7 items checked · 2 aisles
Produce
- Checked by Craig Claiborne
- Checked by Craig Claiborne
Recipe by Craig Claiborne
Claiborne's plain guacamole — ripe avocado, lime, onion, and chile, mashed but never puréed.
Claiborne helped bring guacamole into the American mainstream, and his version is deliberately coarse: a fork-mashed avocado with lime, onion, chile, and tomato, made just before it is eaten.
The dish
2 of 7 items checked
cooking.nytimes.com
Claimed by Craig Claiborne
Serves 6 · 2 of 7 items checked · 2 aisles
Halve the avocados, scoop the flesh into a bowl, and mash it roughly with a fork, leaving some texture.
Add the lime juice at once to keep the avocado from browning, then fold in the onion, chile, tomato, and chopped cilantro.
Season with salt, taste, and add more lime if it needs lift.
Serve at room temperature with tortilla chips or as a garnish for tacos.
Adapted from The New York Times Cookbook. View a published recipe at NYT Cooking (opens in a new tab)
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