Guacamole-Tomato Cup Salad
INGREDIENTS:
4 lg California avocados, 1/2 c Cilantro, finely chopped
-purchased ahead of time For the garnish:
To allow for ripening, if 1/2 Tomato, diced
-necessary 1/4 c White onion, minced
Salt to taste 4 To 6 sprigs cilantro, with
1 c White onion, minced -leaves and a bit of stem
4 Chiles serranos, minced
4 lg California avocados, 1/2 c Cilantro, finely chopped
-purchased ahead of time For the garnish:
To allow for ripening, if 1/2 Tomato, diced
-necessary 1/4 c White onion, minced
Salt to taste 4 To 6 sprigs cilantro, with
1 c White onion, minced -leaves and a bit of stem
4 Chiles serranos, minced
For the guacamole:
Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy.
Garnish with tomato, onion, and cilantro. Serve with corn tortillas or totopos (crisply fried tortilla wedges). Serve immediately.
Makes about 3 cups.