Guacamole
From clewing 16 years ago
- - to make
- Serves 8
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 shopping list
- 1 Tbls coarsely chopped cilantro shopping list
- ½ fresh jalapeno chili, seeded, finely chopped shopping list
- 2 cloves garlic, pressed shopping list
- 4 large, soft-ripe avocados shopping list
- 1 medium tomato, skinned and seeded (instructions follows) shopping list
- 2 tsp. fresh lime juice shopping list
- ½ tsp salt shopping list
How to make it
- 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.
- Cut avocados lengthwise into halves; remove and discard pits.
- Scoop avocado flesh out of shells; add to mixing bowl. Mash roughly with wooden spoon, bean masher or potato masher, leaving avocado slightly chunky.
- Chop the tomato.
- Add tomato, lime juice and salt to avocado mixture; mix well.
- Serve immediately or cover and refrigerate up to 4 hours.
- 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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