Mexican Guacamole by Connie

Connie posted 04-15-98

Source: San Francisco Chronicle

2 plum tomatoes, cored and finely diced
2 serrano chiles, seeded and finely diced
1/4 cup finely diced white onion
1/4 cup finely diced cilantro leaves
1 to 2 raw or roasted garlic cloves, minced (optional)
1/2 to 1 teaspoon salt
3 to 4 perfectly ripe Hass avocados
Juice of 1/2 lemon


Prepare the first 6 ingredients and toss together. Set aside.

Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and roughly mash it with a fork.

Squeeze the lemon juice over the avocado, then fold in the remaining ingredients.

Taste to see if it needs more of something.

Serve with tostada chips or sticks of raw vegetables like jicama. Use as a garnish for grilled steak, or as a relish with enchiladas or soft tacos.

You can keep guacamole from turning brownish by pressing a piece of plastic wrap directly onto the surface and against the sides of the bowl.

Haas avocados do not seem to darken as quickly as some of the other varieties. Serves 4 to 6.

PER SERVING: 180 calories, 3 g protein, 12 g
carbohydrate, 16 g fat (2 g saturated), 0 mg
cholesterol, 193 mg sodium, 5 g fiber.

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