Guacamole III
This guacamole variant acts very well on its own as a side dish or appetizer, and it's also very good in fajitas. This recipe can easily be multiplied beyond the two avocado serving.
2 ripe avocados
2–3 tablespoons chopped cilantro
About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded
1 lime, thoroughly juiced
About 4 tablespoons chopped cilantro
½ red onion, diced
2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely
Kosher salt and extra virgin olive oil to taste
Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
Add lime, and stir to combine.
Add remaining ingredients, and stir to combine.
- •Works well on beans, in tacos and other Mexican foods, or even as a topping for bread. It also can add flavor and moisture to overly dry food. However, perhaps the best use is as a dip for tortilla chips.
- •Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal.