Having some friends over for drinks this weekend? Maybe a few shots of tequila with some Corona to chase it down, or perhaps some ice cold margaritas? Then you should consider making a batch of guacamole to serve along with those drinks. Avocados are in season and in the past two weeks I have purchased some spectacular avocados with a minimum of veins (the stringy things that run through the flesh of the fruit) at markets in Batangas and Manila. There are two basic guacamole recipes that I like to use and they are incredibly easy to do — no cooking required, no special equipment even. Just make sure that you get your avocadoes a few days before you are going to use them to ensure they are fully ripened. Buy some tomatoes, onions, jalapeno peppers (optional) or siling labuyo in a pinch, wansoy or cilantro, limes or dayap, and sour cream.
Version one is perhaps the most classic. Mash together in a bowl some chopped onion and chopped chilli with a little lime juice. Add the flesh of a couple of ripe avocados and mash roughly with a fork. Add more lime juice to taste, lots of salt, chopped tomatoes and some chopped cilantro. Serve with some crisp corn tortillas (I use Tostitos brand from the grocery) and make sure that your drinks are ice cold! If you find this first version less creamy than you like your guacamole and too pungent from the cilantro, here is another version you might like instead. Omit the cilantro but add several tablespoons of sour cream to the mixture instead. This is a little smoother and creamier. I like both versions though the first one is closer to the more authentic Mexican guacamoles. If you have a nice volcanic stone mortar and pestle, it is traditional to smush this all together in that piece of equipment. Final tip, Tostitos have these chips flavored with lime or lime powder and they are yummy with this dip; actually, they are yummy on their own as well! Have a great weekend!