3 medium Haas avacados, ripe
3-4 TBS white onion, minced very fine
1 tsp jalapeno or serrano chili, seeded and minced fine (jalapeno is hotter)
3 TBS cilantro leaves, chopped coarsely no stems
2 TBS (or more to taste) fresh lime juice
1/2 tsp coarse salt (or more to taste)
add a 1/2 cup of homemade salsa
1. Cut avacados in half and remove the pits. Spoon out the avacado into a glass bowl, discarding any blackened parts. Add the rest of the ingredients and mash with a fork but keep it chunky. Cover and refridgerate for 1 hour and serve.
Note: I like to serve this with homemade salsa, white corn tortilla chips and a huge pitcher of margaritas as an appetizer. I add some of the salsa to the guacamole itself as well, it is a great flavor enhancer. Guacamole is also great with flour tortillas, salsa, shredded cheese and a dab of sour cream (you can heat the tortillas and cheese to melt it, or serve all ingredients cold).
~*~ From Suzy ~*~