Guacamole With Jalapenos Recipe
Ingredients
| Yellow onion | 1/4 Cup (16 tbs), minced | |
| Coriander/ cilantro | 3/4 Cup (16 tbs) | |
| 2 tablespoons chopped fresh marjoram or oregano | ||
| 1 to 1 1/2 jalapeno peppers, to taste, stemmed | ||
| Salt | 1 Teaspoon | |
| 4 ripe but firm Hass avocados | ||
| 2 large tomatoes, seeded and cut into 3/4-inch chunks | ||
| Red onion | 1/3 Cup (16 tbs), finley diced | |
Directions
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.)
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.)
Chef
