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Recipes // Spreads // Guacamole

Guacamole

In The Kitchen With Executive Chef Ivy Stark Part 2

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Serves: 4

Prep Time: 20 minutes

This recipe may be doubled as many times as you like.
Ingredients:
  • 2 tablespoons finely chopped cilantro leaves
  • 2 teaspoons finely chopped white onion
  • 2 teaspoons minced jalapeño or Serrano chilies, seeds and membranes removed, if desired
  • 1/2 teaspoon Kosher salt
  • 2 large ripe avocados, preferably California Hass, peeled and seeded
  • 2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
  • 2 teaspoons freshly-squeezed lime juice
  • 2 tablespoons finely chopped cilantro leaves
  • 2 teaspoons finely chopped white onion
  • 2 teaspoons minced jalapeño or Serrano chilies, seeds and membranes removed, if desired
  • 1/2 teaspoon Kosher salt
  • 2 large ripe avocados, preferably California Hass, peeled and seeded
  • 2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
  • 2 teaspoons freshly-squeezed lime juice
Directions:
  1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl. 
  2. Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice,  taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips or veggie sticks, for a lighter option.
  3. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl. 
  4. Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice,  taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips or veggie sticks, for a lighter option.
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