6 ripe avocados, cut into 1/2-inch dice
4 medium ripe tomatoes, cut into 1/2-inch dice
1 large white onion, finely chopped
1/2 bunch of fresh cilantro, leaves chopped
1 serrano pepper, finely minced
Juice from 4 small lemons (about8 tablespoons)
2 teaspoons kosher salt or to taste
To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
Reprinted from Eva's Kitchen by Eva Longoria. Copyright (c) 2011 by Eva Longoria. Photographs copyright (c) 2011 by Ben Fink. Published by Clarkson Potter, a division of Random House, Inc.
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