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Guacamole III

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink

Tags: easy, recipes for guacamole, recipes using avocado, recipes using cilantro, recipes using jalapeño chile, recipes using lime juice, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGuacamole_III)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGuacamole%20III&oldid=4517625

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 ripe avocados
  • 2–3 tablespoons chopped cilantro
  • About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded
  • 1 lime, thoroughly juiced
  • About 4 tablespoons chopped cilantro
  • ½ red onion, diced
  • 2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely
  • Kosher salt and extra virgin olive oil to taste

Directions

  1. Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
  2. Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
  3. Add lime, and stir to combine.
  4. Add remaining ingredients, and stir to combine.

Notes

Works well on beans, in tacos and other Mexican foods, or even as a topping for bread. It also can add flavor and moisture to overly dry food. However, perhaps the best use is as a dip for tortilla chips.

Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal.