Ingredients
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cups)
- 1-2 Serrano chilis, stems and seeds removed, minced
- 2 tbsp cilantro leaves, finely chopped
- 1 tbsp fresh lime or lemon juice
- 1/2 tsp course salt
- dash of freshly ground black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
Preparation
Step 1
1. Cut Avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to thew guacamole to your desired degree of hotness.Be careful handling the peppers; wash your hands thoroughly after handling and do not touch yor eyes or the area near ypour eyes with your hands for several hours.
Keep the tomatoes seperate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. tart with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacomole to prevent oxidation from the air reaching it. refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Variations:
For a very quick guacamole just take a 14 cup of salsa and mix it in with your mashed avocados.