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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My husband says this is the best guacamole he's ever eaten. It is my favorite, too. The only problem is when I make it, I can't stay away from it. Ingredients:
2 tbls. finely chopped white onion |
1 tbls coarsely chopped cilantro |
1/2 fresh jalapeno chili, seeded, finely chopped |
2 cloves garlic, pressed |
4 large, soft-ripe avocados |
1 medium tomato, skinned and seeded (instructions follows) |
2 tsp. fresh lime juice |
1/2 tsp salt |
Directions:
1. Combine onion, cilantro, jalapeno, garlic in large mortar. OR, with a chopper (I used the Pampered Chef one), chop everything super fine. Put in a mixing bowl and with a strong spoon, press mixture until it is almost a puree.
2. Cut avocados lengthwise into halves; remove and discard pits.
3. Scoop avocado flesh out of shells; add to mixing bowl. Mash roughly with wooden spoon, bean masher or potato masher, leaving avocado slightly chunky.
4. Chop the tomato.
5. Add tomato, lime juice and salt to avocado mixture; mix well.
6. Serve immediately or cover and refrigerate up to 4 hours.
7. To peel and seed tomato: To loosen skin from tomato, place tomato is a small saucepan of boiling water 30 to 45 seconds. Rinse immediately under cold running water. Peel tomato (the skin should just slide off the tomato); cut crosswise in half. Gently squeeze each half to remove and discard seeds.
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