For classic guacamole, keep it simple. Creamy avocados paired with the piquant mix of onions, tomatoes, chile and cilantro are all that’s necessary. Here, the onion, chile and cilantro are ground into a paste before being combined with the avocado, resulting in a richer, more flavorful guacamole.
5 tablespoons finely chopped white onion, divided
5 tablespoons chopped cilantro, divided
1 serrano chile, chopped
1/4 teaspoon coarse salt
3 avocados
2 small plum tomatoes, chopped
1. Crush 3 tablespoons of the onion, 2 tablespoons of the cilantro, chile and salt in molcajete or with large mortar and pestle, or pulse in food processor, until paste forms.
2. Cut avocados in half; remove pits. With large spoon, scoop out flesh; add to chile mixture. Coarsely crush avocados, keeping mixture chunky, not smooth.
3. Gently stir in tomatoes, remaining 2 tablespoons onion and remaining 3 tablespoons cilantro.
2 1/4 cups
PER 2 TABLESPOONS: 50 calories, 4.5 g total fat (.5 g saturated fat), .5 g protein, 3 g carbohydrate, 0 mg cholesterol, 25 mg sodium, 2 g fiber