8
Avocado Mexican
Vegetarian, Vegan, Meatless, Summer, Spring, Picnics, Quick, No Cook, Snacks, Side Dish, Sauces, Hors dOeuvres, Condiments, Brunch, Appetizers, Mexican, Avocado, Creamy, group party
2 ea avocados (preferably California)
1 small Onion minced
1 clove Garlic minced and mashed to a paste with 1/2 teaspoon salt
4 teaspoons fresh lime juice (or to taste)
1/2 teaspoon Ground cumin
1 fresh or pickled jalapeo chili seeded and minced (wear rubber gloves)
3 tablespoon Coriander (Cilantro)
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chili, and the coriander. The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.
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