Victoria's Crazy Guacamole
4 ripe avocados (you can squish them a little, but they are not mushy)
1 clove garlic, crushed
juice of ½ lemon
½ teaspoon of salt
¼ teaspoon freshly ground pepper
2 shakes Tabasco
½ tomato, seeded and diced (optional)
2 tablespoons red onion, diced small (optional)
Scoop out avocados and remove pits. Mash avocado coarsely (some lumps of avocado are good). I even like to use two knives to “cut” the avocado in the bowl, instead of mashing it. Add the garlic, lemon juice, salt, pepper and tasbasco. Taste for seasoning, and add more salt if necessary. If you like, garnish with the red onion and tomato diced. If you refrigerate the guacamlole overnight, it will brown where the air hits it. You can place plastic wrap directly on the surface to minimize this. If there is still a little browning, just stir it up. It will not affect the quality of the guacamole.
*****
4 ripe avocados (you can squish them a little, but they are not mushy)
1 clove garlic, crushed
juice of ½ lemon
½ teaspoon of salt
¼ teaspoon freshly ground pepper
2 shakes Tabasco
½ tomato, seeded and diced (optional)
2 tablespoons red onion, diced small (optional)
Scoop out avocados and remove pits. Mash avocado coarsely (some lumps of avocado are good). I even like to use two knives to “cut” the avocado in the bowl, instead of mashing it. Add the garlic, lemon juice, salt, pepper and tasbasco. Taste for seasoning, and add more salt if necessary. If you like, garnish with the red onion and tomato diced. If you refrigerate the guacamlole overnight, it will brown where the air hits it. You can place plastic wrap directly on the surface to minimize this. If there is still a little browning, just stir it up. It will not affect the quality of the guacamole.
*****
No comments:
Post a Comment