Mexico / Side
Guacamole III
This guacamole variant acts very well on its own as a side dish or appetizer, and it's also very good in fajitas. This recipe can easily be multiplied beyond the two avocado serving.
Ingredients
- avocado, ripe2
- cilantro, chopped2–3 tbsp
- cherry tomato, about; cherry, grape, or pear tomatoes, halved or quartered; about 1/8 cup seeded1/4 cup
- lime, thoroughly juiced1
- cilantro, about; chopped4 tbsp
- red onions, diced1/2
- jalapeño, finely diced; remove seeds from one, retain seeds in the other2
- kosher salt and extra virgin olive oil, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
Add lime, and stir to combine.
Add remaining ingredients, and stir to combine.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Guacamole” → Wikidata Q207968 (guacamole)
