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Guacamole III
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517625
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 ripe avocados
- 2–3 tablespoons chopped cilantro
- About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded
- 1 lime, thoroughly juiced
- About 4 tablespoons chopped cilantro
- ½ red onion, diced
- 2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely
- Kosher salt and extra virgin olive oil to taste
Directions
- Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
- Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
- Add lime, and stir to combine.
- Add remaining ingredients, and stir to combine.
Notes
Works well on beans, in tacos and other Mexican foods, or even as a topping for bread. It also can add flavor and moisture to overly dry food. However, perhaps the best use is as a dip for tortilla chips.
Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal.