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1/2 small yellow or 1/4 red onion, minced
2 cloves garlic
2 teaspoons kosher salt
3 ripe Hass avocados
2 to 4 tablespoons roughly chopped fresh coriander (cilantro)
1 ripe plum tomato, cored and diced
1/2 to 1 jalapeno (with seeds), minced
Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.
On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the side of a cook's knife. Transfer the paste to the bowl with the onion.
Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard (See Cook's Note.). Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocados.
Add the coriander, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately.
Cook's Note: Here's a quick and easy and way to remove the seed from an avocado: tap the edge of a cook's knife into the seed and twist--the seed will pop out. Knock the knife on the edge of a counter and the seed will drop off.
Copyright 2001 Television Food Network, G.P. All rights reserved
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