Guacamole

By á-170456

Ingredients

• GARNISH:
• 1 ripe tomato finely chopped
• 2 tablespoons finely-minced white onion
• 2 serrano chilies finely chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sea salt plus more as needed
• 2 large avocados preferably Haas
• 2 tablespoons finely-minced fresh cilantro
• 1 tablespoon small fresh cilantro leaves (optional)
• 1 tablespoon finely-chopped white onion (optional)
• 1 tablespoon finely-chopped ripe tomato (optional)

Details

Servings 2

Preparation

Step 1

Put the tomato, onion, chilies, lime juice and the 1/2 teaspoon salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator.

This recipe yields about 2 cups.