The Perfect Guacamole Dip
A quick and easy spin on a classic recipe!
- 2 ripe avocados
- 1/2 red onion, minced (about ½ cup)
- 1-2 Serrano chilies, stems and seeds removed, minced
- 2 tablespoons cilantro leaves, finely chopped
- 1 tablespoon of fresh lime or lemon juice
- ½ teaspoon coarse salt
- A dash of freshly grated black pepper
- ½ ripe tomato, seeds and pulp removed, chopped
- Garnish with red radishes or jicama.
- Serve with tortilla chips
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash you hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
- Keep the tomatoes separate until ready to serve.
- Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
- Just before serving, add the chopped tomato to the guacamole and mix.
Note: For a very quick guacamole just take a ¼ cup of salsa and mix it in with your mashed avocados. You don’t need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to you guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite!