Authentic Mexican Guacamole


  • 3 Haas Avocados
  • 1/4 cup red onion, finely diced
  • 1/4 cup Roma tomatoes, finely diced
  • 1/4 cup cilantro leaves, chopped (no stems)
  • 1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced
  • 1/2 teaspoon sea salt (or maybe a little bit more!)
  • 1 tablespoon lime juice, squeeze the juice from 3 key limes
  • Optional Garnish: cilantro leaves on stems, or sprinkling of Mexican Cotija Cheese


  • employing a knife or avocado tool, slice avocados in [*fr1]. Reserve the pits for later.
  • take away the peels and place the avocado in an exceedingly bowl.
  • Mash the avocados till the consistency is sleek with simply many tiny lumps.
  • Add remaining ingredients to the bowl. Gently fold all ingredients along.
  • If serving dip as Associate in Nursing starter, transfer Mexican dip to a molcajete.
  • Garnish with many cilantro leaves on stems, or a sprinkling of Mexican Cotija Cheese.
  • Serve dip with restaurant-style flannel cake chips.


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