This popular dip, which has its origins in Mexico, can also be used as a condiment for grilled meats and seafood
Prep Time: 15M
Serves: makes 6 appetizer servings, 12 condiment servings
- 3 large, ripe avocados
- juice of 1/2 lime
- 1/2 onion, finely chopped
- 1 medium tomato, seeded and minced
- 1 or 2 fresh hot red chiles, seeded and finely chopped
- 2 tbsp chopped cilantro, plus a few sprigs to garnish
- 2 tbsp sour cream (optional)
- Pit and skin the avocados. Place the flesh in a medium bowl and combine with a fork or potato masher until the mixture is mashed but somewhat chunky.
- Add the lime juice then the onion, tomato, and chiles. Mix well, then stir in the cilantro. Season with salt to taste.
- Fold in the sour cream, if using. Mound the guacamole into a serving bowl, garnish with cilantro sprigs, and serve immediately. If you cannot serve the guacamole immediately, cover it with plastic wrap, pressing it directly on the surface of the guacamole.
- Prepare ahead: Chop the onions, tomato, garlic, and chiles in advance but do not combine with the avocado until just before serving.
- Good with tortilla chips.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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