Guacamole
Classic nacho dip for watching TV with. To be served with tortilla chips and sour cream or nacho cheese sauce etc.
I don't think guacamole recipes vary that much; typically a ratio of 3-4 avocados to 2 tomatoes (or 2 big avocadoes and one big tomato for the larger variety). Get 4 just in case one or 1/2 of an avocado turn out rotten cause you never know until you open them. For the best quality, get the freshest ingredients and preferably Hass avocadoes and Roma tomatoes if you can get them. Don't avoid cilantro just because it tastes like soap; it's a key herb in guacamole. 😉 If using red onions, try soaking in water for a while to reduce the strength.
Some people prefer to pound the ingredients in a mortar and pestle the traditional way which you could try.
#newcookschallenge
Guacamole
Classic nacho dip for watching TV with. To be served with tortilla chips and sour cream or nacho cheese sauce etc.
I don't think guacamole recipes vary that much; typically a ratio of 3-4 avocados to 2 tomatoes (or 2 big avocadoes and one big tomato for the larger variety). Get 4 just in case one or 1/2 of an avocado turn out rotten cause you never know until you open them. For the best quality, get the freshest ingredients and preferably Hass avocadoes and Roma tomatoes if you can get them. Don't avoid cilantro just because it tastes like soap; it's a key herb in guacamole. 😉 If using red onions, try soaking in water for a while to reduce the strength.
Some people prefer to pound the ingredients in a mortar and pestle the traditional way which you could try.
#newcookschallenge
Cooking Instructions
- 1
Chop up the onions. (Tip: leave the root while chopping to avoid crying) Finely mince the garlic.
- 2
Dice the tomatoes, taking out the watery seedy parts.
- 3
- 4
To prepare the avocadoes, rotate the knife through half the avocado, split into half, remove the seed carefully by slotting the knife into the seed from the top or the middle and wedging it out. Peel off the skin by hand, scraping out leftover bits. Remove brown parts from avocadoes as much as possible and dice the avocadoes.
- 5
Finely chop up the cilantro last. (Chop the ingredients in this order for a cleaner cutting board)
- 6
Put the diced avocadoes into a mixing bowl. Squeeze the lime and pour the salt onto avocadoes. Mash with a potato masher or fork until smooth, or a little chunky depending on your tastes. Add cayenne pepper (and a dash of paprika if desired) and mix. Taste the guacamole at this point in case you want more salt or spices.
- 7
Add garlic, onions and cilantro and mix.
- 8
Alternatively, you could pound the onion, garlic, cilantro together in a mortar and pestle, as well as the avocado separately
- 9
Lastly, add tomatoes and mix. Season to taste. Let the guacamole rest in the fridge for half an hour.
- 10
To store, refrigerate with a layer of cling film to prevent oxidation and browning.
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