GUACAMOLE

GUACAMOLE
Found http://www.latimes.com/food/dailydish/la-dd-guacamole-recipe-20160617-20160617-snap-story.html

Total time: 10 minutes | Makes 2 cups

Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores.


2 heaping tablespoons finely chopped white onion

3 serrano chiles, seeded and finely chopped

4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish (for me forget the crappy cilantro and pour bleach on the plants so I never have it slipped into a recipe again by "accident")

3/4 teaspoon salt, or to taste

3 large avocados or 4 small avocados

4 ounces ripe tomatoes, finely chopped (about 2/3 cup)

1 tablespoon freshly squeezed lime juice

1. In a molcajete, grind together the onion, chiles, chopped cilantro and salt to a paste.

2. Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps).

3. Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

Each tablespoon: 36 calories; 0 protein; 2 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 57 mg. sodium.