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Guacamole


This is my version of guacamole, a popular Central American uncooked fresh relish or dipping sauce that is now enjoyed in many regions of the world. It turned out to be a perfect accompaniment to mushroom quesadilla, served with Mexican black bean pasties. The remains were enjoyed with some blue corn tortilla chips. The final result is worth the attention devoted to the chopping board beforehand, even considering it was eagerly devoured in a fraction of the time.


Guacamole
Recipe by Lisa Turner
Cuisine: Mexican
Published on June 5, 2008

This tangy, spicy and fresh-tasting classic Mexican dip will disappear in no time at all

Preparation: 15 minutes

Print this recipe

Ingredients:
  • 2 ripe avocados, peeled and pitted
  • 2 tomatoes, seeded and finely chopped
  • 2 shallots, finely chopped
  • 1 small onion, finely chopped
  • 2 scallions, finely chopped
  • 1 clove garlic, crushed
  • 2 to 3 jalapeƱos or hot green chilies, seeded and finely chopped
  • pinch of ground cumin
  • pinch of chili powder
  • juice from 1 lime (2 tablespoons)
  • 1 tablespoon fresh cilantro, chopped
  • sea salt and fresh ground black pepper to taste
Instructions:
  • Put the avocado in a large bowl and mash with a fork or potato masher. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature.

Makes about 2 cups or 4 servings

source : www.foodandspice.com , www.missionspot.blogspot.com , www.jogjacamps.blogspot.com , www.youareyoungdarling.blogspot.com

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