Ingredients Jump to Instructions ↓

  1. 2 tablespoons finely chopped cilantro

  2. 1 1/2 tablespoons finely chopped white onion

  3. 2 serrano chiles, finely chopped (seeds removed for mild)

  4. 1 teaspoon salt, or to taste

  5. 2 large ripe avocados

  6. 1/2 finely chopped, unskinned tomatoes

  7. Combine the chopped cilantro, onion, chiles, and salt, and chop again

  8. until all ingredients are well blended together, then add chopped

  9. tomato.

  10. Mash avocados, leaving them a little lumpy.

  11. Combine avocados and previous ingredients.

  12. (1) Serrano chiles are fairly hot; it may be wise to reserve some of

  13. the chopped chiles and add later if you decide you would like a hotter

  14. guacamole. Discarding the seeds and membrane will reduce the heat.

  15. (2) Lime juice squeezed over the top of completed guacamole will

  16. help preserve the vibrant green color.

  17. (3) Use Haas avocados if they are available.


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