Central Mexican Guacamole

Tags: dip - mexican - keto - vegetarian - GF - GF vegetarian - GF dip -
GF mexican - GF keto
Active Time: 10 minutes
Passive Time: N/A
Serves: 4

A deceptively easy guacamole that showcases how simple is sometimes better

Milk Street

• Cilantro: 4 tbsp, finely chopped, divided
• Serrano chilies: 1-2, stemmed and finely chopped
• White onion: 2 tbsp, finely chopped
• Kosher salt: to taste
  
  
• Avocado: 3 tipe, halved and pitted
  
  
• Grape tomatoes: 1/2 pint, finely chopped

• I've replaced the finely chopped onion with finely chopped shallot and it's fine, but I wouldn't suggest leaving it out
• The original recipe has 1 pint of tomatoes, but I think that's way too much. Definitely use grape tomatoes though, since they have a lower water content and won't dilute the guacamole

1. In a bowl, combine 2 tablespoons of the cilantro, the chilies, onion, and 1/2 teaspoon of salt. Mash with the bottom of a dry measuring cup until a rough paste forms, about 1 minute
2. Scoop the avocado flesh into the bowl and coarsely mash it with a potato masher or fork. Stir in half the tomatoes until combined. Taste and season with salt
3. Transfer to serving bowl and sprinkle with the remaining cilantro and tomato