Thursday, March 10, 2011
2 ripe avocados
1/2 cup red onion, minced
3 tablespoons fresh cilantro leaves, finely chopped
3 tablespoons olive oil
3 tablespoons of fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Nachos chips for serving
Cut avocados in half. Remove seed. Scoop out avocado flesh from the peel and place 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.
Keep the tomatoes separate until its time to serve.
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.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix well.
Serve guacamole dip with nacho chips and sour cream. Enjoy!