- 3 Medium-large (about 1 ¼ pounds) ripe avocados
- ½ medium white onion, chopped into ¼-inch pieces (about 1/3 cup)
- Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded (if you wish) and finely chopped
- ¼ cup soft sundried tomatoes, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
- ¼ cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off), plus a little extra for garnish Salt
- 1 or 2 tablespoons fresh lime juice
- A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)
- Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart.
- Dislodge the pit and scoop the avocado flesh into a bowl.
- Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
- Scoop the onion into a small strainer and rinse under cold water.
- Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.
- Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
- Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours).
- Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.
Recipe borrowed from Rick Bayless