Guac by dylan.jpg?ixlib=rails 2.1
Guacamole by Dylan Ontra


Chile Paste Ingredients

  • 1 tablespoon finely chopped white onion
  • 1 firmly packed tablespoon chopped fresh cilantro
  • 2 teaspoons finely chopped jalapeño, or more to taste
  • 1 teaspoon salt, or as needed

Additional Ingredients:

  • 3 medium ripe but firm Hass avocados (about 8 ounces each)
  • 3 tablespoons diced tomato
  • 2 firmly packed tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped white onion
  • Salt if necessary
  • Tortilla chips and/or fresh corn tortillas
  1. Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a blender until all the ingredients are very finely ground. Transfer to a bowl.
  2. Cut each avocado in half. Cut each side by making 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the bowl with the paste. Repeat with the remaining avocado halves.
  3. Thoroughly mix the avocado and paste together. The paste is what will keep the avocado from browning.
  4. Add the tomato, cilantro and white onion to the bowl and fold together.
  5. Add salt to taste.
  6. Serve with tortilla chips or tacos!
About Zoe Marx

Camp has been a part of my life for as long as I can remember. I started here at KenWood at age 8 as a Super Deb, and the rest is history. KenWood is where I discovered my love of all waterfront activities and karaoke.

Zoe Marx