Difference between revisions of "Guacamole"
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| + | '''Ingredients'''<br> | ||
2 ripe avocados (I used 4 tiny avocados)<br> | 2 ripe avocados (I used 4 tiny avocados)<br> | ||
1/4 teaspoon of salt, more to taste<br> | 1/4 teaspoon of salt, more to taste<br> | ||
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1/2 ripe tomato, seeds and pulp removed, chopped - i used about 5 cherry tomatoes and removed the seeds and pulp<br> | 1/2 ripe tomato, seeds and pulp removed, chopped - i used about 5 cherry tomatoes and removed the seeds and pulp<br> | ||
<br> | <br> | ||
| + | '''Directions'''<br> | ||
Peel, de-pit, mash avocado into a medium bowl. Add 1/4 tsp salt and lime juice. | Peel, de-pit, mash avocado into a medium bowl. Add 1/4 tsp salt and lime juice. | ||
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Revision as of 14:24, 24 November 2020
Ingredients
2 ripe avocados (I used 4 tiny avocados)
1/4 teaspoon of salt, more to taste
1 tablespoon fresh lime, or more to taste
2 tablespoons thinly sliced green onion
1 Serrano pepper, stems removed, some seeds removed - minced very finely
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped - i used about 5 cherry tomatoes and removed the seeds and pulp
Directions
Peel, de-pit, mash avocado into a medium bowl. Add 1/4 tsp salt and lime juice.
Add onion, Serrano pepper, cilantro, ground black pepper, and tomato. Mix well. Taste, adjust salt & pepper, and lime juice as desired.
Serve immediately, if desired, or cover with saran wrap (gently touching the surface of the guacamole--to prevent browning), place in refrigerator to let the flavors develop. I let mine rest for about 1 hour before serving and it was excellent.
