Guacamole

For the guacamole, halve the chili pepper, remove the seeds and chop finely. Quarter, seed and chop the tomatoes. Cut avocados in half with a knife.

Separate both parts and remove the pit. Scoop out the flesh from the avocados, mash with a fork and immediately pour lemon juice over it.

Stir the chili pieces, diced tomatoes and finely chopped parsley into the guacamole and season with salt and pepper.

Preparation Tip:

Guacamole goes especially well as a side dish with short fried or grilled meat, poultry, minced loaves, baked potatoes quesadillas, tortilla chips or simply with crispy flatbread. If possible, use ripe, already somewhat softer avocados.

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