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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
  • salt
  • 2 tbsp sour cream (optional)
Guacamole photo

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  1. 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.
  2. Add the lime juice then the onion, tomato, and chiles. Mix well, then stir in the cilantro. Season with salt to taste.
  3. 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:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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