Guacamole is a very versatile dip. You can do many variations and always, well almost always, comes out delicious. In this version I like to add a little bit of red bell pepper for an extra crunch, but you can omit the peppers if you like the more traditional and smooth one. Enjoy with tortilla chips or, the way I like it, in sandwiches.
- 1/4 cup finely chopped onion
- 1 roma tomato, diced
- 1/4 red bell pepper, diced
- 1/4 jalapeno finely diced, seeds removed (optional)
- juice of 1/2 lime, about 1 tablespoon
- 2 teaspoons corn oil
- 1 hass avocado
- salt and pepper to taste
In a bowl mix the onion, tomato, red bell pepper, optional jalapeno (depending on how hot you like it, you can omit the jalapeno or increase the quantity to taste), lime juice and oil, mix well. Mash the avocado with a fork and add immediately to the onion mixture, season with salt and pepper to taste and serve. Is better to eat it right away, but if you need to keep it for a couple of hours in the fridge you can cover with plastic, letting the plastic touch the guacamole, and after cover with aluminum foil. The plastic avoids contact with air, and the foil avoids contact with light. This way you will slow down the oxidizing prosess that makes the avocado change color to brown.