Guacamole

Dips

Source: simplyrecipes.com,
Serving: 4

Ingredients

  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon of fresh lime juice
  • 2 tablespoons to 1/4 cup of minced red onion
  • 1-2 jalapeno chilies, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • A dash of freshly grated black pepper
  • 1/2 ripe (roma) tomato, seeds and pulp removed, chopped

Instructions

  1. In a small bowl, combine the chopped onion, cilantro, black pepper, roma tomato, and chiles. 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.
  2. In a large bowl, Cut the avocado, remove the flesh. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
  3. Combine the vegetable mix to the avocado mixture.
  4. Serve immediately, or if making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Adapted from simplyrecipes.com
The original author uses Seranno chilies and does not specifiy a type of tomato (I only use Roma).