| 2 firm, but ripe, avocados |
1/4 Cup fresh lime juice |
| 1 tsp salt |
1/2 Cup finely diced white onion |
| 1 jalapeno seeded and finely diced |
1/2 Cup deseeded and diced ripe plum tomatoes |
| 1/4 Cup chopped fresh cilantro leaves |
|
- Peel, pit and quarter the avocados. In a medium bowl, mash together the avacados, lime juice, and salt using a heavy whisk or potato masher. The finished mixture should contain small lumps. Stir in the onion, jalapeno pepper, tomatoes, and cilantro.
- Cover tightly, pressing plastic wrap directly on the surface of the guacamole and reserve in the refrigerator for up to 2 days.
- After a few hours, the guacamole may discolor on top due to oxidation. Simply scrape off the darkened layer, which will have an off taste, and use the remainder.
|
|
