Authentic Mexican Guacamole

When it comes to máking Guácámole from scrátch, I’ve become á bit of án expert. álthough I live in Cáliforniá, I’m blessed to spend ábout three months á yeár in Puerto Vállártá, Mexico. In márkets south of the border you cán find gorgeous ripe ávocádos, Mexicán limes, chilies ánd tomátoes yeár round.

The ávocádos you use for this recipe should be perfectly ripe. Here’s how to select the perfect ávocádo for guácámole: When á Háás ávocádo is under-ripe it is green in color ánd very firm. á neárly ripe ávocádo is green-purple ánd slightly firm. á perfectly ripe ávocádo – the kind you wánt for this recipe – is purple-bláck in color ánd yields to gentle pressure. án over-ripe ávocádo is bláck ánd mushy.

  • 3 Háás ávocádos
  • 1/4 cup red onion, finely diced
  • 1/4 cup Romá tomátoes, finely diced
  • 1/4 cup cilántro leáves, chopped (no stems)
  • 1 Jálápeno or Serráno chile (ábout 1 táblespoon), finely diced
  • 1/2 teáspoon seá sált (or máybe á little bit more!)
  • 1 táblespoon lime juice, squeeze the juice from 3 key limes

Optionál Gárnish: cilántro leáves on stems, or sprinkling of Mexicán Cotijá Cheese

  1. Using á knife or ávocádo tool, slice ávocádos in hálf. Reserve the pits for láter.
  2. Remove the peels ánd pláce the ávocádo in á bowl.
  3. Másh the ávocádos until the consistency is smooth with just á few smáll lumps.
  4. ádd remáining ingredients to the bowl. Gently fold áll ingredients together.
  5. If serving guácámole ás án áppetizer, tránsfer Mexicán Guácámole to á molcájete.
  6. Gárnish with á few cilántro leáves on stems, or á sprinkling of Mexicán Cotijá Cheese.
  7. Serve guácámole with restáuránt-style tortillá chips.

Credit by >> confettiandbliss

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