CLASSIC GUACAMOLE

Serve guacamole as an appetizer, on tortilla chips garnished with thinly sliced Jalapeno peppers, as topping for burgers, steak or chicken, as a sandwich spread and in tacos, burritos or even sushi rolls. You can add 1 clove minced garlic and/or 1 small tomato, halved, seeded and chopped.

Serve guacamole as an appetizer, on tortilla chips garnished with thinly sliced Jalapeno peppers, as topping for burgers, steak or chicken, as a sandwich spread and in tacos, burritos or even sushi rolls. You can add 1 clove minced garlic and/or 1 small tomato, halved, seeded and chopped.

Makes about 1 1/2 cups

Ingredients

  • 1 small jalapeno chile, halved, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tsp salt
  • 2 tbsp lime juice or more to taste
  • 2 ripe avocado (preferably Haas)

Method

  1. Combine jalapeno, cilantro, salt and lime juice in a medium sized bowl. This can be made ahead.
  2. Just before serving, cut avocado in half. Remove pit. Scoop out avocado and dice. Add to mixture in bowl and mash in with a potato masher. It can be as smooth or chunky as you wish.  Taste and adjust seasoning. If not serving immediately, cover the surface of the guacamole directly with plastic wrap to help prevent discolouration. Lots of lime juice also does the trick.

CLASSIC GUACAMOLE

Find more of Bonnie's delicious recipes in her cookbooks: