Guacamole- ( Avocado Sauce with Tomato and Coriander )

Classic Latin American Recipe

Makes: about 2 cups

2 Large Ripe Avocados
1 tbls. Onion (finely chopped)
1 tbls. Canned Serrano Chili (rinsed and finely chopped)
1 Medium Tomato (peeled, seeded and coarsely chopped)
1 tbls. Fresh Coriander (cilantro - finely chopped)
1/2 tspn. Salt
1/8 tspn. Freshly Ground Black Pepper

Cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue-like fibers clinging to the flesh. Strip off the skin with your fingers starting at the narrow or stem end (the dark-skinned variety does not peel as easily; use a knife to pull the skin away, if necessary). Chop the avocados coarsely; then, in a large mixing bowl, mash with a fork to a smooth puree. Add the chopped onion, chili, tomato, coriander, salt and a few grindings of black pepper, and mix them together gently but thoroughly. Taste for seasoning.

To prevent the guacamole from darkening as it stands, cover it with plastic wrap or aluminum foil and refrigerate until ready to use. Stir before serving, and serve either at room temperature or chilled as a dip with fried tortillas, as a sauce for tacos or tostadas, or as a salad heaped on chilled lettuce.

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