Back To Avocado 101!
- 2 medium-large ripe avocados
- 1/2 medium white onion, roughly chopped
- Fresh hot green chiles to taste (2 serranos or 1 jalapeño), stemmed, seeded if you wish, and finely chopped
- 1/4 Cup soft sun-dried tomatoes, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
- 1/4 Cup (loosely packed) chopped fresh cilantro with stems cut off
- 2 Tablespoons lime juice
- Queso fresco
Cut around each avocado, from stem to blossom end and back again, then twist the 2 halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old-fashioned potato masher or large fork or spoon, mash the avocados into a coarse purée. 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 — usually about 1 teaspoon of salt, and 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 (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.