Roberto Santibanez' Classic Guacamole
- 2 tablespoons finely chopped white onion
- 1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
- 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
- 1/4 cup chopped cilantro, divided
- 1 large of 2 small ripe Mexican Hass avocados, halved and pitted
- A squeeze of lime, if desired
- Produce
- Cilantro (1/4 cup)
- Lime (1 squeeze)
- Serrano or jalapeno chile, fresh (1 tablespoon)
- White onion (2 tablespoons)
- Cooking & Baking
- Kosher salt (1/2 teaspoon)
- Other
- 1 large of 2 small ripe Mexican Hass avocados, halved and pitted
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published July 11, 2012 (7 months ago).
35 people saved this recipe.
