Prep 40 mins
Cook 0 mins
This is not the one I usually make but it is very good none the less. Make sure you put the pits back in the guacamole, it keeps it from turning black.
- 1⁄2 small onion, very finely chopped
- 2 -3 serranos or 1 -2 jalapeno, stemmed, seeded and very finely chopped
- 1 medium ripe tomatoes, cored and very finely chopped (optional)
- 1 garlic clove, peeled and very finely chopped (optional)
- 10 sprigs fresh cilantro, chopped (optional)
- 3 medium ripe avocados
- 1⁄2 teaspoon salt, about
- 1⁄2 lime, juice of
- Additional chopped onion and fresh cilantro for garnish.
- In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.
- Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
- Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve.
- Scrape the avocado pulp from the skins and add it to the bowl.
- Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass.
- Flavor with salt, then enough lime juice to add a little zing, if you wish.
- Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture.
- Set aside for a few minutes to let the flavors blend.
This was a nice basic guacamole. I used all of the options and the flavors were well balanced. I served this with tortilla chips and it was hard to stop dipping!