The avocados you use for thìs recìpe should be perfectly rìpe. Here’s how to select the perfect avocado for guacamole: When a Haas avocado ìs under rìpe ìt ìs green ìn color and very fìrm. A nearly rìpe avocado ìs green-purple and slìghtly fìrm. A perfectly rìpe avocado the kìnd you want for thìs recìpe ìs purple-black ìn color and yìelds to gentle pressure. An over-rìpe avocado ìs black and mushy.
INGREDìENTS
- 3 Haas Avocados
- 1/4 cup red onìon, fìnely dìced
- 1/4 cup Roma tomatoes, fìnely dìced
- 1/4 cup cìlantro leaves, chopped (no stems)
- 1 Jalapeno or Serrano chìle (about 1 tablespoon), fìnely dìced
- 1/2 teaspoon sea salt (or maybe a lìttle bìt more!)
- 1 tablespoon lìme juìce, squeeze the juìce from 3 key lìmes
- Optìonal Garnìsh: cìlantro leaves on stems, or sprìnklìng of Mexìcan Cotìja Cheese
ìNSTRUCTìONS
- Usìng a knìfe or avocado tool, slìce avocados ìn half. Reserve the pìts for later.
- Remove the peels and place the avocado ìn a bowl.
- Mash the avocados untìl the consìstency ìs smooth wìth just a few small lumps.
- Add remaìnìng ìngredìents to the bowl. Gently fold all ìngredìents together.
- ìf servìng guacamole as an appetìzer, transfer Mexìcan Guacamole to a molcajete.
- Garnìsh wìth a few cìlantro leaves on stems, or a sprìnklìng of Mexìcan Cotìja Cheese.
- Serve guacamole wìth restaurant-style tortìlla chìps.
Recipe Adapted From confettiandbliss.com
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