Guacamole

I dollop guacamole on everything from breakfast tacos to fajitas. For a heartier dip-style guacamole, stir in your favorite optional ingredients and sere immediately with tortilla chips. Guacamole can be made unto 2 hours ahead. Place the pit in the center of the guacamole, cover with plastic wrap touching the surface and refrigerate. You can find more recipes like this in my cookbook, My South Texas Kitchen!

Guacamole

Makes 3 cups

Yvette Zuniga Jemison

YDelicacies.com

Recipe from My South Texas Kitchen cookbook

3 large Haas avocados

juice from 1 lime

1/4 cup white onion, finely diced

1 jalapeño or serrano chile, minced seeded or including seeds

1/4 cup cilantro, chopped

1 teaspoon salt

Optional stir-ins: diced tomatoes, fresh cracked pepper

Optional toppings: salted pepitas, Cotija crumbles, diced tomatoes

1. Halve and pit the avocados. Scoop the flesh into a molcajete or a medium bowl. Use the tejolote or a fork to mash the avocados until the texture is half smooth and half chunky.

2. Pour the lime juice into the mashed avocados and stir until combined. Add the onion, jalapeño, cilantro and salt and stir until combined. Add any optional stir-ins. Serve immediately or place a pit int eh center of the guacamole, cover with plastic wrap touching the surface and refrigerate up to 2 hours ahead. Serve as prepared or with optional toppings.

You can find more recipes like this in my cookbook, My South Texas Kitchen!