Ingredients: 2 tablespoons finely chopped cilantro 1 tsp. lime juice 1 1/2 tablespoons finely chopped white onion 2 serrano chiles, finely chopped (seeds removed for mild) omit or reduce 1 teaspoon salt, or to taste 2 large ripe avocados 1/2 finely chopped, tomato Instructions: Combine the chopped cilantro, onion, chiles, and salt, and chop again until all ingredients are well blended together, then add chopped tomato. Mash avocados, leaving them a little lumpy. Combine avocados and previous ingredients. Hints: (1) Serrano chiles are fairly hot; it may be wise to reserve some of the chopped chiles and add later if you decide you would like a hotter guacamole. Discarding the seeds and membrane will reduce the heat. (2) Lime juice squeezed over the top of completed guacamole will help preserve the vibrant green color. (3) Use Haas avocados if they are available.
i generally do not make my guac with tomatoes.....but i use pretty much everything else in that recipe....i put a little dollop of sour cream in mine as well....
I love guacamole! Here's my recipe (similar but different!) * 4 avacados * 1 cup sour cream * 1 cup basil (fresh) * juice & pulp from 1 lemon, 2 limes * 1 fist sized onion, diced * 1 super ripe tomato, diced * 1/4 cup cilantro * 1 tblsp black pepper * 1 tsp hot sauce * 1 large clove garlic Puree avacados, garlic, sour cream, lemon, lime, hot sauce, pepper, half of the onion, half of the tomato, and half of the basil together in a food processor. Plop into a bowl and mix the rest of the ingredients in. Refrigerage for at least an hour before serving. (I love a very herby guac so I also add sometimes half a cup of chopped chives!)
