Prep 15 mins
Cook 0 mins
A Rick Bayless recipe.
- 3 ripe avocados (medium-large) or 1 1⁄4 lbs avocados (medium-large)
- 1⁄2 medium white onions or 1⁄3 cup white onion, chopped into 1/4-inch pieces
- 1 -2 fresh hot green chili pepper, to taste stemmed, seeded and finely chopped (usually 2 serranos or 1 jalapeno)
- 1⁄4 cup soft sun-dried tomato, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
- 1⁄4 cup loosely packed chopped fresh cilantro, plus a little extra for garnish (thick bottom stems cut off)
- 1 -2 tablespoon fresh lime juice
- mexican queso fresco (optional) or feta (optional) or salted farmer cheese, for garnish (optional)
- Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl.
- Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
- Scoop the onion into a small strainer and rinse under cold water.
- Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.
- Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
- Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours).
- Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.