Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.
Cooks' note:
Guacamole can be made 1 hour ahead and chilled, its surface covered with plastic wrap.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 ripe California avocados (1 pound total), quartered, pitted, and peeled
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1 fresh serrano chile including seeds, minced
2 teaspoons fresh lime juice, or to taste
1 1/2 teaspoons kosher salt, or to taste
3/4 to 1 cup cold water
Preparation
Mash together all ingredients in a bowl with a fork until smooth, using enough water for desired consistency. For a smoother dip, puréei n a blender.
