Sunday, March 21, 2010
3-4 very ripe avocados
1 small red onion
1/2 cup cilantro
1 Serrano chile
3 Tb lime juice
Now You're Cookin':
Cut avocados in half and scoop the flesh into a small mixing bowl.
Mince the onion, chile and cilantro.
Add chopped onion, chile and cilantro to the avocados and mash together with a fork.
Add 3 Tb lime juice and salt to taste. The flavors will mellow as the dip rests. If you're putting this in the fridge for an hour (recommended) you'll want the guacamole to be a little overly spicy, lime-y, and salty when it goes into the fridge.