Texas Guacamole
4 SERVINGS
Ingredients:
2 Avocados, ripe
1/2 cup Red onion, 1/4 inch (.6 cm) dice
1 Jalapeno chile, seeded, deribbed, minced
1/4 cup Cilantro leaves
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 tablespoons Lemon juice
1/2 teaspoon Salt
1/8 teaspoon White pepper
1 tablespoon Lime juice
Method:
Peel and pit the avocados.
Place the avocado pulp in a bowl and mash to a chunky texture.
Add the remaining ingredients and mix thoroughly. Season to taste.
Chef Tips:
Guacamole should be mixed by hand. Use a fork to blend the ingredients until the mixture has a chunky consistency. Do not use a blender or food processor, as the consistency will be too thin. For a more distinctive appearance, split the avocado, remove the seed, and with a paring knife, cut through the flesh, making 1/4-inch (.6 cm) slices both vertically and horizontally down to the skin. Using a tablespoon, scoop the sliced flesh out of the skin.The result is a small dice that can then be mixed gently with the other ingredients.
Guacamole naturally oxidizes and turns brown if stored overnight.To reuse the guacamole, carefully skim the oxidized portion away and discard. Do not mix it in. To prevent oxidation, a little lemon juice can be spread over the top of the guacamole before storing.
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