Cookbook:Guacamole III

This guacamole variant acts very well on its own as a side dish or appetizer, and it's also very good in fajitas. This recipe can easily be multiplied beyond the two avocado serving.

Ingredients

 * 2 ripe avocados
 * 2–3 tablespoons chopped cilantro
 * About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded
 * 1 lime, thoroughly juiced
 * About 4 tablespoons chopped cilantro
 * ½ red onion, diced
 * 2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely
 * Kosher salt and extra virgin olive oil to taste

Procedure

 * 1) Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
 * 2) Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
 * 3) Add lime, and stir to combine.
 * 4) Add remaining ingredients, and stir to combine.

Notes, tips, and variations

 * Works well on beans, in tacos and other Mexican foods, or even as a topping for bread. It also can add flavor and moisture to overly dry food. However, perhaps the best use is as a dip for tortilla chips.
 * Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal.