Cookbook:Guacamole (Chile-Free)
| Guacamole (Chile-Free) | |
|---|---|
| Category | Dip recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
The ingredients and quantities of this recipe are tuned to the tastes of one contributor; you should experiment with it. Especially note that it has got rather a lot of lime, and you might want to add peppers, chilis or tabasco.
Ingredients
[edit | edit source]- 2 very ripe avocados
- 1 clove of garlic, minced
- Juice of 1 ½ limes
- 1 small red onion, diced very small
- 1 small tomato, diced very small
- 2 tbsp chopped cilantro (coriander leaves)
- Salt to taste
Procedure
[edit | edit source]- Put everything except the avocados into a medium-sized mixing bowl.
- Halve the avocados and scoop the flesh into the bowl. Using a large fork (or a blender), mash the avocados and combine with all the other ingredients.
- Taste the mixture and add anything you think necessary (be aware that the flavors, especially the lime, will soften a little by the time it is served).
- Cover and refrigerate for at least an hour to allow the flavors to blend. When it is removed from the refrigerator, there may be some brown on the top – you can scrape that off, but it isn't harmful. Using a covering that is in full contact with the surface of the guacamole (for example, some plastic wrap that's pressed right down into the food) may help. Adding the avocado pit into the bowl is a useless superstition.