Guacamole

Course Appetizer

Cuisine American

Keyword avocado dip, chip dip, homemade guacamole, mexican dip

Prep Time 10

Total Time 10

Servings 5 servings

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

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

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.