The perfect accompaniment for any south-of-the-border
dish, or simply serve as a dip with corn or tortilla chips.
The
Best Guacamole
- 2 ripe avocados
2 tablespoons onion, minced
2 cloves garlic, minced
1 tablespoon fresh chopped cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoons ground pepper
1 plum tomato, finely chopped
1 to 2 Serrano chiles, seeded and minced optional or use 1 to
2 Jalapeno chiles, seeded and minced
- Cut avocados in half and
remove pits. Set one pit aside. Chop one half of one of the avocados
into small chunks and set aside. With a spoon, scoop the soft
flesh from peel of the remaining 3 halves into a bowl. Add remaining
ingredients except for tomato and avocado chunks, and mash with
a fork or potato masher.
- Stir in tomato. Fold in
avocado chunks, making sure not to mash them. Remove to a serving
dish and place the pit in the center. (This decoration actually
keeps the dip from turning brown).
- Refrigerate for at least
1 to 2 hours before serving, and refrigerate any leftovers (as
if!) Flavor wise, it is best eaten the next day. Serve with corn
chips.
Makes 6 servings.
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