In my kitchen it all about turning ordinary ingredients into something extra ordinary!
How to make the best Guacamole on the planet!
Cindy and I were talking about just how would I describe this amazing and simple dish.
It went something like this... Something like this - squish ripe avocados with chopped chopped red onions, a couple minced garlic clove, a squeeze of lime juice, diced tomatoes and pepper and sea salt to taste. The real secret is in the RIPE AVOCADOS!
So I made this video as if you were in my kitchen standing right next to me.
Guacamole... just what is it, besides being delicious.
Well... it is is an avocado-based dip that originated with the Aztecs in Mexico. There are many variations, some recipes call for tomato, onion, garlic, lemon juice, chili, yogurt and other additional seasonings.
Pacific Coast
Guacamole
Calories: 101 Total
Fat: 8.32g Total Carbs: 6.54g Dietary
Fiber: 4.33g Sugars: 1.04g Protein:
1.44g
3
ripe avocados, peeled and pitted
1
large Roma tomato
2
T onions, chopped
1
clove of garlic, chopped
Juice
of one lime
¼
c cilantro, chopped
Hot
sauce to taste
Salt
freshly ground black pepper to taste
One
at a time, run a knife through each avocado, starting at the top, until you
reach the pit. Continue cutting around the pit until you reach the point you
started. Twist the two halves of the avocado apart. Remove the pit and discard.
Scoop the flesh into the bowl. Mash coarsely with the back of a spoon or an
old-fashioned potato masher.
Add
the cilantro and onion, stir to combine, then taste. Season with salt (usually
about a teaspoon) and lime juice. Scoop into a serving dish and garnish with
more cilantro. Serves 8.
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