Difference between revisions of "Guacamole I"
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Among the most delicious dips there is, and just about the simplest. Add ½ cup peeled, cored, seeded, and diced [[tomato]] only if the tomato is perfectly ripe. | Among the most delicious dips there is, and just about the simplest. Add ½ cup peeled, cored, seeded, and diced [[tomato]] only if the tomato is perfectly ripe. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
| − | * | + | * How to Cook Everything |
* Author: By Mark Bittman | * Author: By Mark Bittman | ||
* Typed by: Susan alexanderjamesmom@gmail.com | * Typed by: Susan alexanderjamesmom@gmail.com | ||
| Line 16: | Line 16: | ||
* minced [[cilantro]] leaves for garnish | * minced [[cilantro]] leaves for garnish | ||
| − | == | + | == Procedures == |
# Cut the avocado(s) in half and reserve the pit(s) if you will not be serving the guacamole right away. | # Cut the avocado(s) in half and reserve the pit(s) if you will not be serving the guacamole right away. | ||
# Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it), chile or chili powder, a little salt and pepper, and 1 tbsp of lemon or lime juice. | # Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it), chile or chili powder, a little salt and pepper, and 1 tbsp of lemon or lime juice. | ||
| Line 23: | Line 23: | ||
# Remove the pit(s) before garnishing and serving. | # Remove the pit(s) before garnishing and serving. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Guacamole Recipes]] | [[Category:Guacamole Recipes]] | ||
[[Category:Avocado Recipes]] | [[Category:Avocado Recipes]] | ||
[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
Latest revision as of 16:43, 16 July 2012
Among the most delicious dips there is, and just about the simplest. Add ½ cup peeled, cored, seeded, and diced tomato only if the tomato is perfectly ripe. From "Catsrecipes Y-Group"[1]
- How to Cook Everything
- Author: By Mark Bittman
- Typed by: Susan alexanderjamesmom@gmail.com
- Makes 2 to 4 servings
- Time: 10 minutes
Ingredients
- 1 large or 2 small avocados
- 1 tbsp minced onion or shallot
- ½ tsp minced garlic (optional)
- 1 tsp stemmed, seeded, and minced jalapeno or other fresh chile or 1 tsp chili powder, or to taste
- salt and freshly ground black pepper to taste
- 1 tbsp freshly squeezed lemon or lime juice, or to taste
- minced cilantro leaves for garnish
Procedures
- Cut the avocado(s) in half and reserve the pit(s) if you will not be serving the guacamole right away.
- Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it), chile or chili powder, a little salt and pepper, and 1 tbsp of lemon or lime juice.
- Taste and adjust seasoning as necessary.
- Garnish and serve, or tuck the pit(s) back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (this will keep the guacamole from turning brown).
- Remove the pit(s) before garnishing and serving.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
