photo credit: blmurch
A delicious salsa that compliments almost every Mexican dish. Great for dipping with tortilla chips!
Prep time: 10 mins
Cooking time: none
1 ripe tomato, finely chopped
2 tbsp finely minced white onion
3 serrano chiles, finely chopped
½ tsp sea salt, or to taste
3 large avocados, preferable Haas
2 tbsp finely minced fresh cilantro (fresh coriander)
- In a bowl, add the tomato, onion, chiles and ½ teaspoon of salt. Slice the avocados in half and remove the pit. Scoop the avocado flesh from the skin and add into the tomato mixture. Add the cilantro and mix and mash leaving some lumps. Add more salt for taste if necessary.
- Guacamole is best served immediately otherwise it starts turning brown. If you want to keep it at room temperature for an hour, add some plastic wrap and be sure to lightly press on the surface of the guacamole. To keep it for longer than 3 hours do not add the cilantro until just before serving, cover and refrigerate.