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Sunday, August 26, 2012

Spanish-Style Guacamole Recipe

Guacamole - avocado-based dip originated in Mexico
Guacamole - avocado-based dip originated in Mexico (Photo credit: Wikipedia)
By Alejandro Mole


This is a quick, effortless and delightful Spanish-style guacamole recipe that will fit alongside conventional or non-traditional Spanish meals. It brings together ingredients which are simple to locate in any store together to create a wonderfully seasoned guacamole to impress absolutely everyone at the table. Typically, guacamole dip is served inside warm corn tortillas, but this dish makes a fantastic accompaniment to a chip and dip tray. It's also a fresh topper for appetizers and foodlike nachos and is an excellent option to freshen up main dishes including steaks or grilled chicken. Homemade guacamole is simple to produce with only some ingredients, and it is something that could be altered to match the tastes of guests.



Spanish Guacamole Ingredients

two ripe avocados, 1/2 red onion, finely minced, 1 to 2 Serrano chilis, stems and seeds removed, minced, two tablespoons fresh cilantro, finely chopped, 1 tablespoon fresh lime juice, 1/2 teaspoon Kosher or sea salt, 1/4 teaspoon black pepper, 1/2 ripe tomato, pulp and seeds removed, diced, 1 clove garlic, minced

Directions

1) Make sure avocados are ripe by carefully pushing on the outside of the skin. If the skin gives a little, it's ripe and good to utilize. Slice every avocado in two and remove the seed.

2) With a spoon, scoop out the inside of the avocado from the peel and put into a mixing bowl.

3) Employing a fork, smash the avocado in the bowl. Leave large chunks or smash till smooth, according to your preference.

4) Add in chopped onion, cilantro, lime juice, garlic, salt and pepper. Smash the mix more to combine in all ingredients.

5) Test Serrano peppers before adding to mixture to evaluate hotness. Add 1/4 to 1/2 of a pepper and blend nicely. Taste the mix prior to adding extra minced pepper. Wash hands instantly after touching peppers.

6) Cover the bowl firmly with plastic wrap and refrigerate until serving. Just before serving, include tomatoes to the combination. Adding too soon can make the guacamole runny.

This uncomplicated way to make guacamole will serve anyplace from two to four folks, and may be adjusted by adding or subtracting an ingredient based on each chef's individual tastes.




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