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Yields 3-4 servings
2 ripe avocados
½ red onion, minced (about ½ cup)
1 jalapeño pepper, minced, stems and seeds removed
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
½ teaspoon coarse salt
A dash of freshly grated black pepper
½ ripe tomato, seeds and pulp removed, chopped
Serve with tortilla chips
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (Here I used a traditional stone molcajete). Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness.
2. Add the peppers to guacamole to your desired degree of hotness. Hold the tomatoes until ready to serve. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation. Refrigerate until ready.
3. Just before serving, add the chopped tomato to the guacamole.
Other recipes by Denisse:
The Mexican Tamale: A Delight for the Palate
Pastelón de Yuca y Pollo
Tinga de Pollo (Mexican Shredded Chicken in Smoky Tomato Sauce)
Polvorosa de Pollo (Venezuelan-style Chicken Pot Pie)
Paella Mixta (Mixed Seafood Paella)
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Flan de la Abuela (Grandma's Flan)
Shrimp Asopao with Pigeon Peas