This recipe is my personal favorite because it came from a special friend. I first met Petra Munoz de Rojas while on a mission trip to Reynosa, Mexico. Get the whole story on the Kitchen Scoop blog post at www.kitchenscoop.com.
Makes about 2 1/4 cups – START TO FINISH: 12 minutes
3 medium-size ripe avocados*
1 cup chopped ripe tomato 1/2 cup diced yellow onion or sweet onion
1 jalapeno pepper, optional*
3 stems cilantro, or more to taste
Salt to taste
Cut avocados in half, and discard seeds. Use a spoon to scoop flesh out of the peel. Add it to a bowl. Mash avocado with a potato masher or fork until fairly smooth.
Wash and finely chop (but do not peel) tomato and place it, along with any juice, in a bowl. Peel and finely dice onion, adding it to bowl as you dice. Rinse cilantro leaves, and dry them. Remove leaves from stems, and finely chop. Add to bowl.
Seed and finely chop jalapeno* and add to bowl, if using. (For spicy-hot guacamole, add seeds as well.) Stir well, and add salt generously. Add additional cilantro if desired. Serve immediately.
Wear rubber gloves when cutting jalapeno, or wash your hands thoroughly afterward and avoid touching your eyes for 24 hours.
I prefer Haas avocados, which have bumpy skins and turn almost black when ripe. A ripe avocado should be soft when pressed with your thumb.
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