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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Guacamole III

This guacamole variant acts very well on its own as a side dish or appetizer, and it's also very good in fajitas. This recipe can easily be multiplied beyond the two avocado serving.

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 ripe avocados
  • 2–3 tablespoons chopped cilantro
  • About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded
  • 1 lime, thoroughly juiced
  • About 4 tablespoons chopped cilantro
  • ½ red onion, diced
  • 2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely
  • Kosher salt and extra virgin olive oil to taste

Method

  1. Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
  2. Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
  3. Add lime, and stir to combine.
  4. Add remaining ingredients, and stir to combine.