Sundried Tomato Guacamole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    ripe avocados (medium-large) or 1 1/4 lbs avocados (medium-large)
  • 12
    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)
  • 14
    cup soft sun-dried tomato, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
  • 14
    cup loosely packed chopped fresh cilantro, plus a little extra for garnish (thick bottom stems cut off)
  • 1 -2
    tablespoon fresh lime juice
  • feta (optional) or salted farmer cheese, for garnish (optional)
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DIRECTIONS

  • 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.
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