Perfect Guacamole

The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is a little give, the avocado is ripe.

Yield

4 servings

Ingredients

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1 to 2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
red radishes or jicama, garnish
tortilla chips

Directions

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

Keep the tomatoes separate until ready to serve.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve.

Just before serving, add the chopped tomato to the guacamole and mix. Garnish with red radishes or jicama if desired. Serve with tortilla chips.

Additional Information

Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip.

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