Recipe courtesy of Sergio Remolina
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Total:
25 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 large Hass avocados, halved and pitted
  • 6 tablespoons diced white onion
  • 2 jalapeno chiles, diced 
  • 2 Roma tomatoes, diced 
  • 3 tablespoons fresh cilantro leaves and soft stems, chopped
  • 3 tablespoons fresh cilantro leaves and soft stems, chopped 
  • 1 1/2 tablespoons fresh lime juice, plus more if needed
  • Salt
  • 1/3 cup finely crumbled queso fresco
  • 3 cups totopos (baked corn chips), for serving 

Directions

Scoop the flesh from the avocados into a non-reactive bowl and discard any brown or discolored parts. Mash the avocado using a fork.

Add the onion, half of the jalapenos, the tomatoes, cilantro and lime juice. Season with salt and stir to combine. Check piquancy and acidity, and add more jalapenos or lime juice if necessary.

Garnish with the queso fresco and serve the guacamole on a plate with the fresh totopos.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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