Say hello to everyone’s favorite appetizer. Creamy and chunky with a subtle touch of heat, this Mexican dip goes well with just about anything including tortilla chips.
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | about 3 cups |
Ingredients
- 1/2 small yellow or1/4 red onion, minced
- 2 cloves garlic
- 2 teaspoons kosher salt
- 3 ripe Hass avocados
- 2 to 4 tablespoons roughly chopped fresh coriander (cilantro)
- 1 ripe plum tomato, cored and diced
- 1/2 to 1 jalapeno (with seeds), minced
Instructions
- Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.
- On a clean work surface, mash the garlic and salt with a flattened cook’s knife to a paste. Transfer the paste to the bowl with the onion.
- Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocados.
- Add the coriander, tomato, and jalapeno to taste to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 169 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 7 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 290 mg |
Reviews
Have used this recipe since 2001 when it first posted at FoodNetwork. I was happy to see that could to find it again for a page reprint. Straight forward, easy to make and tastes just like our local Mom & Pop Mexican restaurant Coco’s in Columbus, OH. I added the juice of one lime for some additional zip and to keep the bright green color. You can’t go wrong with this recipe. Add chips and a beer for a party.