Perfect Guacamole (reinvented)

Name: Perfect Guacamole (reinvented)
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 ripe avocados; 1/2 red onion, minced (about 1/2 cup); 1-2 serrano chilies, stems and seeds removed, minced; 2 tbsp cilantro leaves, finely chopped; 1 tbsp fresh lime or lemon juice; 1/2 tsp coarse salt; 1 (1 dash) freshly grated black pepper; 1/2 ripe tomato, seeds and pulp removed, chopped; 2 clove to 3 Garlic, pressed (optional); 1 Garnish with red radishes or jicama. Serve with tortilla chips

Joe @Joe_S

Central, NJ, USA

When I was in Mexico we went to a restaurant that had the greatest guacamole dip ever. This is that recipe with some additional tweaks to it to make it even tastier. I hope you enjoy.

Joe @Joe_S

Central, NJ, USA

When I was in Mexico we went to a restaurant that had the greatest guacamole dip ever. This is that recipe with some additional tweaks to it to make it even tastier. I hope you enjoy.

Saved

Ingredients

15 mins

2 servings

2ripe avocados
1/2red onion, minced (about 1/2 cup)
1-2serrano chilies, stems and seeds removed, minced
2 tbspcilantro leaves, finely chopped
1 tbspfresh lime or lemon juice
1/2 tspcoarse salt
1 (1 dash)freshly grated black pepper
1/2ripe tomato, seeds and pulp removed, chopped
2 cloveto 3 Garlic, pressed (optional)
1Garnish with red radishes or jicama. Serve with tortilla chips

Saved

Steps

15 mins

1

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt, pressed garlic and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.Keep the tomatoes separate until ready to serve.Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4

Just before serving, add the chopped tomato to the guacamole and mix. Serves 2-4.