½ onion, finely chopped

1 ½ Tbsp coarsely chopped fresh coriander

1-2 fresh serrano or jalapeño chilies, seeded, finely chopped

1 clove garlic, crushed

2 large, ripe avocados

1 medium ripe tomato

1-2 tsp fresh lime juice

¼ tsp salt (optional)

Combine half of onion, 1 Tbsp coriander, chilies and garlic in large mortar. Grind with pestle until almost smooth. (Mixture can be processed in blender, but it will become more watery than desired.)

Cut avocados lengthwise into halves; remove and discard stones. Scoop avocado flesh out of shells; place in bowl. Add chili mixture. Mash roughly, leaving avocado slightly chunky.

Peel tomato*; cut crosswise in half. Gently squeeze each half to remove and discard seeds. Chop tomato.

Add tomato, lime juice, salt and remaining onion and ½ Tbsp coriander to avocado mixture; mix well. Serve immediately or cover and refrigerate up to 4 hours.

*To peel tomato, place in small bowl of boiling water 30-45 seconds. Rinse immediately under cold running water.


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Posted by: ghost21 on Category: Dips _ Components