Guacamole recipe
information
Serve this hot, spicy Mexican dip with slices of hot buttered wholemeal toast, Melba toast or crisps. If it is to be made in advance, store it in the refrigerator with the avocado stones buried in the mixture, and keep the dish well covered so the guacamole will not discolour.
ingredients
2 ripe avocados
Juice of 1 lemon
2 tbsp olive oil
1 small onion, peeled and finely chopped
1 garlic clove, crushed with 1/4 tsp spoon salt
1/4 kg (1/2 lb) tomatoes, skinned, seeded and finely chopped
Dash of Tabasco sauce
Freshly chopped parsley to finish
Juice of 1 lemon
2 tbsp olive oil
1 small onion, peeled and finely chopped
1 garlic clove, crushed with 1/4 tsp spoon salt
1/4 kg (1/2 lb) tomatoes, skinned, seeded and finely chopped
Dash of Tabasco sauce
Freshly chopped parsley to finish
method
1. Cut the avocados in half with a sharp, stainless steel knife. Remove the stones and scoop out the flesh into a bowl. Mash the lemon juice into the flesh with a fork.
2. Add the remaining ingredients and blend well together until the guacamole is quite smooth. Transfer to a serving dish and top with plenty of freshly chopped parsley before serving.
2. Add the remaining ingredients and blend well together until the guacamole is quite smooth. Transfer to a serving dish and top with plenty of freshly chopped parsley before serving.
serving amount
serves 4.
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
