Guacamole With Jalapenos
|Minced yellow onion||1⁄4 Cup (4 tbs)|
|Coarsely chopped fresh coriander||3⁄4 Cup (12 tbs) (Cilantro, Stems Included)|
|Chopped fresh marjoram/Oregano||2 Tablespoon|
|Jalapeno peppers||1 1⁄2 , stemmed (To Taste)|
|Hass avocados||4 (Ripe But Firm)|
|Tomatoes||2 Large, seeded and cut into 3/4-inch chunks|
|Finely diced red onion||1⁄3 Cup (5.33 tbs)|
1. In a food processor or blender, combine the yellow onion, coriander, marjoram, jalapefios and salt. Process until smooth, about 30 seconds.
2. Halve and pit the avocados. Using the dull side of a knife, deeply score the flesh into 3/4-inch chunks. Scoop the chunks out of the skins into a medium bowl.
3. Add the pureed herb mixture, the tomatoes and the red onion to the bowl and toss gently until just combined. (The can be prepared up to 1 hour ahead. Cover tightly and let stand at room temperature.)