Guacamole With Tortilla Chips
|Finely chopped onion||60 Milliliter (4 Tablespoons, White Colored)|
|Coarsely chopped fresh cilantro||22 Milliliter (1 1/2 Tablespoons, Coriander)|
|Serrano chilies/Jalapeno chilies||2 , seeded, finely chopped (Fresh)|
|Chopped garlic||1⁄4 Teaspoon (1 Milliliter)|
|Ripe avocados||2 Large (Soft)|
|Ripe tomato||1 Medium|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Fresh lime juice||2 Teaspoon (10 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Corn tortilla chips||2 Dozen|
1. Combine 2 tablespoons (30 mL) onion, 1 tablespoon (15 mL) coriander, the chilies and garlic in molcajete (or large mortar). Grind with tejolote (or pestle) until almost smooth. (Mixture can be processed in blender, if necessary; but it will become more watery than desired.)
2. Cut avocados lengthwise into halves; remove and discard pits. Scoop avocado flesh out of shells; add to chili mixture. Mash roughly, leaving avocado slightly chunky.
3. Place tomato in small saucepan of boiling water to loosen skin, 30 to 45 seconds. Rinse immediately under cold running water. Peel tomato; cut crosswise in half. Gently squeeze each half to remove and discard seeds. Chop tomato.
4. Add tomato, lime juice, salt and remaining 2 tablespoons (30 mL) onion and 1/2 tablespoon (7 mL) coriander to avocado mixture; stir to mix well. Transfer to serving bowl. Guacamole is best served immediately, but can be refrigerated, covered, up to 4 hours.