Ingredients
- 2 tablespoon finely chopped cilantro leaves
- 2 teaspoon finely chopped white onion
- 2 teaspoon minced jalapeño or serrano chilies, seeds and membranes removed, if desired
- 1/2 teaspoon kosher salt
- 2 teaspoon large ripe avocados, preferably california haas, peeled and seeded
- 2 tablespoon cored, seeded, and finely chopped plum tomatoes (1 small tomato)
- 2 teaspoon freshly squeezed lime juice
Preparation
Baking Directions:
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl.
Add the avocados and gently mash them with a fork until chunky-smooth.
Fold the remaining cilantro, onion, and chile into the mixture.
Stir in tomatoes and lime juice, taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips.
DRESSING UP YOUR GUACAMOLEMix in these ingredients for twists on the classic recipeLobster Guacamole1 lb whole lobster or 4 oz lobster meat (steam, cool and pick meat from lobster and rough chop)Japanese pickled ginger works well for a garnish.
Chipotle-goat cheese guacamole4 ounces crumbled goat cheese2 tablespoons chopped canned chipotle chiliesMango Guacamole1 large ripe mango peeled seeded and diced(any fruit will work, fresh berries, seedless grapes, papaya for example)Artichoke guacamole with toasted pinenuts1 cup marinated artichoke hearts chopped1/4 cup toasted pine nuts
