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Guacamole

  • 15minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

VitaminsB3, B6, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1/2 cup finely chopped onion, preferably white skinned

  2. 1/2 teaspoon fine salt, or to taste

  3. 1 teaspoon minced fresh or pickled jalapeno chile, without seeds

  4. 1/3 cup chopped cilantro

  5. 2 large or 3 small firm-ripe Hass avocadoes, halved and pitted

  6. 1 medium tomato, seeded and chopped

Instructions Jump to Ingredients ↑

  1. Stir together onion, salt, chile and cilantro in a large bowl. Score avocado halves in a cross-hatch pattern and scoop avocado from skins with a spoon. Mash with a fork until ingredients are mixed and avocado coarsely mashed. Stir in tomato.

  2. Make ahead: Guacamole is best eaten when it is freshly made. It will keep for 1 to 2 hours, chilled, with its surface covered with plastic wrap. Stir again before serving.

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