Ingredients
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 Serrano chilies, stems and seeds removed, minced
- 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
Method
1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.2 Using a fork, mash the avocado. Add the chopped onion, 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; do not touch your eyes and wash hands well. Use lemon juice on your fingers to get rid of extra pepper
Keep the tomatoes separate until ready to serve. Blend to taste.
3 Cover with plastic wrap directly on the surface of the guacamole and refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
