Leave it to my brother for finding this recipe! The first time I tried this was around when my Dad died about a year ago. ((((Miss ya Dad!))))) It was so funny watching my brother make this, because it took him more than an hour just to chop and cut all the peppers and onions. Then my mom handed him a little mini food processor and he couldn’t believe how fast it was. It is so easy to just throw everything in the food processor and let it whirl.
Serve this Guacamole with the Quick Salsa recipe I made about a week ago and you’ve got the perfect nachos. Melt some cheese on some chips, add some sour cream, and black beans, and it is the perfect lunch. 🙂 I will be feasting on this gaucomole tonight, while watching the series finale of LOST. It will be sad to see that show end!Print
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1–2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro leaves, finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. 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. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.