This is a very fresh, flavorful guacamole with a crunchy texture. The more finely you chop the ingredients, the better this will taste. I've made this so many times I can't even count and it always gets compliments.

Ingredients

1/2	small white onion, very finely chopped
1	jalapeno pepper, stemmed, seeded, and very finely chopped
1	large tomato, cored and very finely chopped (rind only, basically)
2	cloves garlic, peeled and very finely chopped
5	tbsp coriander (10 sprigs, very finely chopped)
3	avocados
1/2	teaspoon salt
3	tbsp lime juice

Directions

1. In a medium sized bowl, mix the finely chopped onion, jalapeno, tomato, garlic, and coriander.
   
   
2. Close to the time you are going to serve, halve the avacados lengthwise by cutting from stem to flower ends, around the pits. Twist the avacado halves in opposite directions to loosen the meat from the pits, then scoop out the pits and reserve. Slice the halves lengthwise into two or three sections and peel.
   
   
3. Using your hand, a spoon, or a potato masher, roughly mash the avacado. Mix in the other ingredients, making a thick, coarse mass. Flavor with salt and lime juice. Return the pits to the guacamole (important!) and cover with plastic wrap pressed directly onto the surface of the mixture to prevent browning. Refrigerate for a few minutes to let the flavors blend.
   
   

Categories

Vegetables, Appetizers, Snacks, Cocktail Party, Fourth of July, St. Patrick's Day, Super Bowl, Chill, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in vitamin C