Guacamole Sencillo - Simple Guacamole

After one month cooking with Rick Bayless, i still am a newbie to mexican cooking so nothing hass changed yet. But i have been choosing recipe of wich i could get the ingredients easily because i still haven't found a good source of jalapenos, pobalonos, tomatillos or mexican cheese. So the only green pepper i can buy is the green serrano pepper . So i made up my mind and now the substituting is" on" because otherwise i would not have a real impression of the mexican kitchen after six months. I know serranos aren't the same as Jalapeno, padron or poblano pepers but wat else am i supossed to do. I really enjoyed mexican cooking so far and it can only become better.

This weeks theme for cooking along with the I Heart Cooking Clubs is For mom! And ofcourse its all about pampering the mom in your live! I decided to treat my mom on some homemade guacamole another mexican basic i wanted to learn. I had guacamole before but never made my own and it tasted so much better then store bought(never going to do that again after this). Real easy to make to. My mum really liked it too, although mothersday still has to come;-)

Simple Guacamole

Guacamole sencillo

Rick bayless, as seen here

Serves 8 to 12 as a snack

Ingredients

2 to 3 garlic cloves, peeled
Hot fresh green chiles to taste (I’d choose 2 serranos), stems removed
3 ripe avocados, preferably the black-skinned Hass
A couple of tablespoons chopped fresh Mexican herbs (such as cilantro, pipisa or papalo)
1 small white onion (fresh knob onion—green tops still on—is best), finely chopped
Salt
2 tablespoons fresh lime juice
A little crumbled Mexican fresh cheese (queso fresco) for garnish Had to use greek feta
A sliced radish or two for garnish

Directions

Finely chop the garlic and green chiles, and scoop them into a bowl.

One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.

Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher.

Add the herbs and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with cheese and radishes.

Admitting this to: