Prep 15 mins
Cook 0 mins
This is the version of guacamole you often see in little taquerias in Mexico. This is great to make when you can't find avocados at a decent price. Serve over tacos, flautas or just eat with tostada chips.
- 1 jalapeno, finely minced
- 44.37 ml fresh cilantro, roughly chopped
- 1 avocado
- 1.23 ml salt
- 236.59 ml water
- 44.37 ml onions, chopped
- Put all the ingredients except the onion in a food processor and blend until very smooth.
- Pour into a bowl and stir in the onion.
- Use immediately.
- I sometimes add more cilantro and jalapeno.
Fabulous topping for Chicken Tamale Casserole . I agree with another reviewer about starting with less water and adding if you need to. 1/4 cup water made a really smooth guacamole and 1/3 cup made for a sauce (like in Lavender Lynn's photo). I don't think I could go back to regular guacamole after this! Thanks SimplyME for posting. Roxygirl
Great stuff! I added a small clove of garlic by accident but thought it was pretty good like that. Had it with Jeanne's Steak Fajitas With Special Marinade, great together!
We made this twice because one of us couldn't believe it could be good with that much water -- and it's honestly better with much less, but the idea of the recipe was to extend the avocado, and you have to trust it; it works. The result is a soft, creamy guacamole that goes best as a sauce or topping, but the flavor is all there: in ours, the jalapeno's pepper flavor came through stronger than its heat. Made for PAC Fall '08.