• Currently 4/5
Makes about two cups. From Williams-Sonoma
1 ripe tomato, finely chopped
2 Tablespoons white onion, finely minced
2 serrano chilies, finely chopped
1 Tablespoon lime juice
1/2 teaspoon sea salt, plus more as needed
2 large avocados (Haas)
2 Tablespoons cilantro, finely minced
1 Tablespoon small cilantro leaves, for garnish
1 Tablespoon chopped onion, for garnish
1 Tablespoon chopped tomato, for garnish
1. Put the tomato, chilies, lime juice and the 1/2 teaspoon salt in a small bowl and smash with a 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.
2. If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. May be kept at room temperature covered for up to one hour. Store in refrigerator for up to three hours and do not add the cilantro until just before serving.
Cuisine   Latin AmericaDish   Appetizer

Laurie Hogan

Member since Jan 2008

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