Fort Guacamole

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Category: Appetizers

We make guacamole the way it’s traditionally made in Mexico, where it originated as a way to use overripe avocados. In most Mexican households, neither garlic nor lime juice is part of the mix, but cooks lay slices of fresh lime on top of the dip to prevent it from oxidizing and turning brown. At the Fort, we add lime juice but never, ever use garlic or cumin. Cumin is a big no-no in New Mexican cooking, a regional conceit we follow here.

Read the full story from the May/June 2012 issue of Colorado Life Magazine!

Number of Servings: 4-6
Ingredients: 3 ripe Hass avacados, pitted and peeled
3 whole Serrano chiles, seeded and minced
1/4 cup freshly squeezed lime juice (2 small limes)
1/2 tsp salt
2 large, ripe tomatoes, seeded and diced
1 medium white onion, diced
1/4 cup whole fresh cilantro leaves (no stems), minced
Directions: Place avocados, chiles, lime juice and salt in a large bowl. Mash avocados with fork or potato masher, leaving small lumps. Gently fold in the tomatoes, onion and cilantro. Taste, and add more lime juice if desired. The guacamole should be spicy, so add more Serrano chiles to your desired taste. Serve with freshly fried corn tortilla chips.