Guacamole

Total Time:
15 min
Prep:
15 min

Yield:
about 3 cups
Level:
Easy

Ingredients
  • 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), optional
  • 1 ripe plum tomato, cored and diced
  • 1/2 to 1 jalapeno (with seeds), minced
Directions

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 pits. Remove the pits 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 (if using), 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.

Copyright 2001 Television Food Network, G.P. All rights reserved

Here's a quick and easy and way to remove the pit from an avocado: tap the edge of a cook's knife into the pit and twist--the pit will pop out.


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    This recipe is featured in:

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