Posted by: Cooking Thyme | March 31, 2013

The Best Guacamole

The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado All you really need for this amazing Mexican dip is ripe avocados, then the cilantro, chills, onion, tomato and lime juice

Guacamole (35)

  • 2 ripe avocados
  • 2 Tbs red onion, minced
  • 1 Tbs jalapeño pepper (or serrano), stems and seeds removed, minced
  • 2 Tbs cilantro, finely chopped (coriander)
  • 1 Tbs tomato, seeds and pulp removed, chopped
  • ½ of fresh lime juice
  • salt
  • olive oil

Put a drizzle of olive oil. Tablespoon of onion and a tablespoon of cilantro into a bowl and mix.

Cut avocados in half and scoop out avocado from the peel, add in the mixing bowl. (Using a fork, roughly mash the avocados).

Now we add one tablespoon each of chopped onions, tomatoes, cilantro, jalapeño and the juice of half of a lime and a dash of salt, give it a good mix.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation and change in colour. Refrigerate until ready.

Chilli peppers vary individually in their hotness. So add as much or as little as you want.


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