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Recipe of the Month
thanks to Debbie Lee
2 small avocados, ripe (preferably Haas)
1 tablespoon minced red onion
1 small glove garlic, minced or pressed through garlic press
½ small jalapeno chile, minced (about 1 ½ teaspoons)
2 tablespoons minced fresh cilantro leaves
1 tablespoon lime juice from 1 lime.
1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro and 1/8 teaspoon salt until just combined.
2. Halve and pit remaining avocado. Using a dinner knife, carefully make ½-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soup spoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve.
3. If serving later, cover with plastic wrap pressed directly onto the surface of the mixture and refrigerate up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.
Makes 1 ½ cups.