Guacamole was and still is by far my favorite dip. My mother would always serve it at the beginning of the meal with fresh tortillas or freshly made quesadillas.
Guacamole is so delicate that it should be eaten the moment it is prepared. Throughout my professional career as a chef I have heard many suggestions for keeping guacamole, from leaving the pit in to covering it with plastic film or adding olive oil. In my personal opinion nothing can stop it from going through the process know as Enzymatic browning so follow my recommendation; eat it right away!
By the way. true guacamole has no black pepper or olive oil in it.
Makes 2 cups
2 1/2 tablespoons finely chopped white onions
4 serrano* chiles, finely chopped
1 teaspoon chopped garlic
3 rounded tablespoons, chopped coriander
Salt to taste
3 large avocados
2 medium roma tomatoes , finely chopped
Lime juice to taste
Grind together the onion, chiles, garlic, cilantro and salt to a fine paste. cut the avocados in half starting from stem to flower end and remove the pit. with a serving spoon, scoop out the flesh of the avocado, add it to the chile and cilantro paste and mash it combining everything. The texture should not be smooth. Add all but 1 tablespoon of the finely diced tomatoes and stir in. Adjust seasoning, add lime juice to taste and top with the rest of the tomatoes, one tablespoon onions, and two tablespoons coriander. Serve immediately at room temperature
* Visit my blog. Yo quiero saber (I want to learn) for tips and techniques on preparing guacamole