YUM. I made this and now I want to have this in my house all the time because it's so, so good. It's best fresh since it turns brown after a little while. I copied the recipe straight from For the Love of Cooking, because I think the way she explains everything in such detail is really great.
Guacamole
4 ripe (soft but not mushy to the touch) avocados
1/4 red onion, diced
3 cherry tomatoes, diced
1 small handful of chopped cilantro
1 clove of garlic, minced
1 jalapeno, diced finely (half if you want it less spicy)
Salt to taste
1-2 limes juiced to taste
Slice the avocados lengthwise around the seed. Gently hit blade of knife on the half of the avocado with the seed and twist - seed should come out easily. Either scoop out the avocado flesh with a spoon or dice into segments in a crosshatch pattern and then remove with a spoon. Mix the remaining ingredients together with out smashing the avocado too much. Make sure to add the lime, it not only pops the flavor of the guacamole but it also keeps it from going brown. Serve with fresh tortilla chips or as a topping for any of your favorite Mexican dishes.
4 ripe (soft but not mushy to the touch) avocados
1/4 red onion, diced
3 cherry tomatoes, diced
1 small handful of chopped cilantro
1 clove of garlic, minced
1 jalapeno, diced finely (half if you want it less spicy)
Salt to taste
1-2 limes juiced to taste
Slice the avocados lengthwise around the seed. Gently hit blade of knife on the half of the avocado with the seed and twist - seed should come out easily. Either scoop out the avocado flesh with a spoon or dice into segments in a crosshatch pattern and then remove with a spoon. Mix the remaining ingredients together with out smashing the avocado too much. Make sure to add the lime, it not only pops the flavor of the guacamole but it also keeps it from going brown. Serve with fresh tortilla chips or as a topping for any of your favorite Mexican dishes.
Recipe from For the Love of Cooking.
I can't wait to try this recipe!
ReplyDelete