The best guacamole starts with sinfully ripe Haas avocados and a sensational fresh salsa. Here’s how to make both. Olé and enjoy!
2 large ripe tomatoes
1 medium onion
1 bullet chili or ½ jalapeno pepper (more if you like it spicy)
½ cup finely chopped cilantro leaves (coriander, dhania)
2 tbsp lemon juice
Sea salt to taste
Mince the tomatoes and onion. Grate the chili/pepper (easiest if frozen).
Combine in non-metal bowl and add remaining ingredients. Toss well, store in fridge for at least 2 hours before serving
2 ripe Haas avocados
¾ cup Salsa Fresca
1 tsp lemon juice
Halve avocados and remove pits. Scoop flesh out of shell into a straight-sided bowl.
Mash avos against side of bowl with fork. It should be slightly lumpy when finished. Stir in lemon juice.
Add salsa and stir together until well mixed. Refrigerate for at least 2 hours before serving.
Serve with corn tortilla chips as a snack or as a condiment for tacos, fajitas, or other Mexican dishes.