Guacamole

Name: Guacamole
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: about 3 cups
Cuisine: mexican
Ingredients: 1/2 small yellow or1/4 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

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Total: 15 min

Prep: 15 min

Yield: about 3 cups

Say hello to everyone’s favorite appetizer. Creamy and chunky with a subtle touch of heat, this Mexican dip goes well with just about anything including tortilla chips.

Total: 15 min

Prep: 15 min

Yield: about 3 cups

Ingredients

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1/2 small yellow or1/4 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

Directions

Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.
On a clean work surface, mash the garlic and salt with a flattened cook's knife to a paste. 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. 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 and pepper to taste. Serve immediately.