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| Chef: Jackie Lee | |
| Food Mood: Quick and Easy | |
| Cuisine: Mexican | |
Servings: 8-10 |
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Ingredients |
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| 4 Haas avcados 1/2 red onion, small dice 1/4 cup cilantro leaves, finely chopped 2 roma tomatoes, small dice 1 garlic clove, finely minced juice of 2 lemons to taste 1/2 jalapeno pepper, minced salt to taste |
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Method |
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| Prepare and set aside onion, cilantro, tomatoes, garlic, lemon, and jalapeno. Cut avocados lengthwise and peel. Remove pit. Using a tablespoon, scoop avocado into a medium sized bowl. Using a wire whisk, mash avocados until broken into "chip-sized" pieces. Add the rest of ingredients and mix. Guacamole can be refrigerated for up to one hour before serving. Cover completing with plastic wrap. You may add one pit to the container to help prevent browning although proper storage and lemon juice will do the trick. |
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Notes |
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| From the Chef: Select dark, almost black Haas avocados. The fruit should be yielding to the touch but not mushy. Refrigerate avocados for an hour before preparing. Use enough lemon to make the guacamole tart but not lose the creamy texture. You do not need to remove the jalapeno seeds but do taste the jalapenos before adding to control heat. | |
