Guacamole

Ingredients

3 ripe avocados, pitted, peeled, cut into medium dice

1 tomato, seeded, finely diced

1/2 cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 jalapeño chile, seeded and finely chopped

1 garlic clove, minced

1/4 teaspoon ground cumin

Salt

Corn tortilla chips

3 ripe avocados, pitted, peeled, cut into medium dice

1 tomato, seeded, finely diced

1/2 cup finely diced red onion

1 1/2 tablespoons finely chopped fresh coriander

1 1/2 tablespoons fresh lime juice

1/2 medium red (or jalapeño) chilli, seeded (if desired), finely chopped

1 garlic clove, minced

1/4 teaspoon ground cumin

Salt

Corn tortilla chips

The guacamole can be made 2 hours ahead. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve.

The guacamole can be made 2 hours ahead. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve.

In a large bowl, gently fold the avocados, tomato, onion, cilantro, lime juice, jalapeño chile, garlic, and cumin. Season to taste with salt.

Serve with corn chips.

In a large bowl, gently fold the avocados, tomato, onion, coriander, lime juice, chilli, garlic, and cumin. Season to taste with salt.

Serve with corn chips.

Succotash