Sundried Tomato Guacamole

1. 1

   Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl.

2. 2

   Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.

3. 3

   Scoop the onion into a small strainer and rinse under cold water.

4. 4

   Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.

5. 5

   Taste and season with salt and lime juice-the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.

6. 6

   Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve (for best results, this needs to be within a couple of hours).

7. 7

   Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you're using it) and you're ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.