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Guacamole

  • 300 g Avocado, halved, peeled
  • 50 g Shallots, minced
  • 50 g Jalapeño Chile, seeded, minced
  • Seasonings
    • 1 Garlic Clove, minced
    • 1 t Chili Powder
    • Medium-Grain Salt
    • Black Peppercorn, ground
    • 15 g Lime Juice
  • Garnish
    • Fresh Coriander Leaves

Yields about 400 g

  1. Combine. Mash avocados together in a bowl. Stir in shallots, chile, seasonings.
  2. Garnish with cilantro.

Refrigerate up to 4 hours.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. ↩