GUACAMOLE (Williams Sonoma)

By curly

Ingredients

• For the garnish:
• 1 ripe tomato, finely chopped
• 2 Tbsps finely minced white onion
• 2 serrano chilies, finely chopped
• 1 Tbsp fresh lime juice
• 1/2 tsp sea salt, plus more as needed
• 2 large avocados, preferably Haas
• 2 Tbsps finely minced fresh cilantro
• 1 Tbsp small fresh cilantro leaves (optional)
• 1 Tbsp finely chopped white onion (optional)
• 1 Tbsp finely chopped ripe tomato (optional)

Preparation

Step 1

Put the tomato, onion, chilies, lime juice and the ½ tsp salt in a 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. Makes about 2 cups.