Jack White’s avocado recipe

Dana67

Dana

0
0
11 years ago

8 large, ripe Hass avocados, cut in half lengthwise. Remove the pit – save them, though – and dice into large cubes with a butter knife – three or four slits down, three or four across. Scoop out the chunks with a spoon, careful to maintain the avocados in fairly large chunks

4 vine-ripened tomatoes, diced
½ yellow onion, finely chopped
1 full bunch of coriander, chopped
4 Serrano peppers, de-veined and chopped
1 lime
Salt and pepper, to taste
Mix all the ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and rested, add the pits into the guacamole and even out the top with a spoon or spatula. Add ½ lime to the top layer so you cover most of the surface with the juice. (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served.