Guacamole with sun-dried tomatoes
Author: Big Messy Man
- 3 medium-large ripe avocados
- ½ medium white onion, chopped into ¼-inch pieces
- Fresh hot green chiles to taste (2 serranos or 1 jalapeño), stemmed, seeded if you wish, and finely chopped
- ¼ cup soft sundried tomatoes, chopped into ¼-inch pieces (patted dry on paper towels if oil-packed)
- ¼ cup (loosely packed) chopped fresh cilantro with stems cut off
- 1 or 2 tablespoons fresh lime juice
- Mexican queso fresco or other fresh cheese for garnish
- Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old fashioned potato masher or large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. Taste and season with salt and lime juice—usually about 1 teaspoon of salt, and lime juice is a matter of personal preference.
- Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.