Guacamole
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A traditional guacamole: onion, chili, salt and cilantro mashed to a paste, then folded with avocado and lime.
Ingredients
- 2 tbsp finely chopped white onion (or red, brown or yellow)
- 1 tbsp finely chopped jalapeno or serrano chilli (or other chilli) adjust to taste
- 1/2 tsp salt plus more to taste
- 1/4 cup roughly chopped coriander/cilantro leaves
- 2 medium avocados (or 1 very large one) very ripe
- Lime juice to taste (about 1/4 to 1/2 lime)
- Optional: 1 ripe tomato, peeled, deseeded and chopped
Equipment
- cutting board
- chef’s knife
- mixing bowl
Directions
- On a cutting board, use a fork to mash the onion, chilli, salt, and half the coriander until juicy (or grind to a paste with a mortar and pestle).
- Scrape into a bowl, add the avocado and the rest of the coriander, and mash to the texture you like.
- Taste and adjust the salt, lime, and chilli.
- If you are using tomato, stir it in.
- Serve with corn chips.
Notes
Best made fresh. To keep it green, pack in an airtight container, smooth the top and cover with a thin layer of water or olive oil; stays green 2 days in the fridge. Pour off the liquid and stir before serving.
Nutrition
Serving: 86g | Calories: 135kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 8.9mg | Potassium: 463mg | Fiber: 5.6g | Sugar: 0.8g | Vitamin A: 203IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 servings; finely chopped white onion (or red (the first choice counted), roughly chopped coriander/cilantro leaves counted as dried coriander leaf, avocados (the first choice counted). Brands and portions vary, so use it only as an approximation.