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.
Source and licence
"Guacamole III" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Guacamole_III, revision 4517625), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Guacamole_III&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517625
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Mexico. Associated with Mexico by curated dish list: guacamole (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
Method
- 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.