| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The perfect accompaniament for any Mexican food.

The Best Guacamole

2 ripe avocados
2 tablespoons onion, minced
2 cloves garlic, minced
1 tablespoon fresh chopped cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoons ground pepper
1 plum tomato, finely chopped
1 to 2 Serrano chiles, seeded and minced optional OR use 1 to 2 Jalapeno chiles, seeded and minced

1. Cut avocados in half and remove pits. Set one pit aside. Chop one half of one of the avocados into small chunks and set aside. With a spoon, scoop the soft flesh from peel of the remaining 3 halves into a bowl. Add remaining ingredients except for tomato and avocado chunks, and mash with a fork or potato masher.
2. Stir in tomato. Fold in avocado chunks, making sure not to mash them. Remove to a serving dish and place the pit in the center. (This decoration actually keeps the dip from turning brown).
3. Refrigerate for at least 1 to 2 hours before serving, and refrigerate any leftovers (as if!) Flavor wise, it is best eaten the next day. Serve with corn chips.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

||| Save this Recipe on Delicious |||