Guacamole
This recipe is fun to prepare outside on a sunny spring afternoon. The guacamole has a chunky consistency and is great served as a dip, spread on a slice of toasted rustic bread, or as a topping. Makes Approximately 2 cups
Ingredients
- 2 avocados , peeled, pit removed and cut into large chunks
- 1 spring red onion , chopped
- 1 jalapeno pepper , finely chopped
- Leaves from 5 sprigs cilantro , chopped
- 1 1/2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
Instructions
- Add the avocados, onion, jalapeno pepper, cilantro, lemon juice, and salt and pepper to a mortar (if you don’t have a mortar, add the ingredients to a medium bowl). Using a fork and knife, mix the ingredients into a chunky consistency. Serve right away.
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