Botanas

Guacamole

Avocado dip

*2 avocado peeled and with out the seed
½ onion finely chopped
Coriander finely chopped
Chile Jalapeno or chile serrano chopped
lemon or cider vinegar
*salt

Optional: one firm tomato chopped in cubes.

Don't throw away the seeds of the avocado.

First we have to mash the avocado manually, this dip is a little rustic. when mashed, add the onion, the coriander and salt. Here you can chose if you want to use lemon, or cider vinegar, you may want to try both so divide it in two bowls and prepare one with lemon and the other with vinegar, or one bowl with chile and the other without it. Place in your bowl one seed of the avocado, to prevent it to get brown too soon.

Add the chile and tomato at the end, serve this dip with tortilla chips or tostadas. Also you may have at hand grated fresh cheese to spread on top of your tostadas.

Notes:
* There are many sorts of avocado, but to prepare this dip, you may use one with enough flesh. It could be Hass or Pagua, the last one has a sweet taste. I don't recommend the black little one with thin skin, commonly named in Mexico Aguacate Atlixco, since they are difficult to skin, and have hard black veins that are not tasty. However, this sort of avocado is eaten alone with the skin if you like and some salt, or in tacos with fresh cheese and green sauce.