Description
This Colombian Guacamole, made with creamy avocados, and a bit of tomatoes, pepper, onions, and cilantro, is super flavorful and perfect for serving as a side or dip.
Ingredients
- 1/2 small red onion, diced (or 3 green onions, trimmed and chopped)
- 1/2 small tomato, cored and diced
- 1/4 cup picked cilantro leaves
- 1/2 jalapeño, seeded
- 2 tablespoons fresh-squeezed lime juice, more as needed
- 1 teaspoon coarse kosher salt, more as needed
- 1/2 teaspoon ground cumin
- 3 large ripe avocados, halved and pitted
Instructions
- In a mini food chopper, combine the red onion, tomato, cilantro, jalapeño, and lime juice. Pulse together about 10 times until everything is roughly similar in size. Do not purée the mixture.
- Use a spoon to scoop out the avocado flesh into a medium bowl. Add the salt and cumin. Mash together with a fork or potato masher to your desired chunkiness.
- Add in the onion mixture and gently stir all of the ingredients together. Taste and adjust seasoning, adding in more salt or lime juice as needed.
- Serve immediately.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
To make it less spicy, remove the jalapeño seeds and membrane, use less of it, or try a milder type like serrano. Adding half a seedless jalapeño or some pickled jalapeños allows for the flavor without too much spice, making it kid-friendly. The jalapeño can also be omitted altogether. Another option is to use pickled jalapeños, which tend to be milder.
Cilantro stems are okay to use, since they hold a lot of flavor, as long as they are thin and delicate. If your cilantro has thick and tough stems, use only the delicate leaves.