Difference between revisions of "Guacamole"
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| − | + | ← [[appetizers]]<br> | |
| + | '''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 Serrano pepper, stems removed, some seeds removed - minced very finely<br> | 1 Serrano pepper, stems removed, some seeds removed - minced very finely<br> | ||
2 tablespoons cilantro (leaves and tender stems), finely chopped<br> | 2 tablespoons cilantro (leaves and tender stems), finely chopped<br> | ||
| − | A dash of freshly grated black pepper | + | A dash of freshly grated black pepper<br> |
| − | 1/2 ripe tomato, seeds and pulp removed, chopped - | + | 1/2 ripe tomato, seeds and pulp removed, chopped - I used about 5 cherry tomatoes and removed the seeds and pulp, Roma tomatoes work great too - and they are a little easier to de-seed/de-pulp, if using Roma tomato use 1 whole one<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. | ||
<br> | <br> | ||
Latest revision as of 14:07, 10 January 2022
← appetizers
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, Roma tomatoes work great too - and they are a little easier to de-seed/de-pulp, if using Roma tomato use 1 whole one
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.
