Difference between revisions of "Spanish Guacamole"
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* [[salt]], to taste, depending on saltiness of olive | * [[salt]], to taste, depending on saltiness of olive | ||
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# Coarsely mash (DO NOT PUREE) [[Hass Avocado|California avocados]]. Fold in remaining ingredients. | # Coarsely mash (DO NOT PUREE) [[Hass Avocado|California avocados]]. Fold in remaining ingredients. | ||
# Serve with [[Pork]] rinds. | # Serve with [[Pork]] rinds. | ||
Latest revision as of 08:33, 14 July 2012
Description
Guacamole is best made as close to service as possible. Store in an airtight
Ingredients
- 4 California avocados
- 1 cup coarsely chopped green olives
- ½ cup coarsely chopped, toasted, slivered almonds
- 4 large cloves garlic, chopped finely
- 1 jalapeno pepper, chopped finely
- ¼ cup medium-dry sherry
- 2 Tbsp finely chopped parsley
- salt, to taste, depending on saltiness of olive
Procedures
- Coarsely mash (DO NOT PUREE) California avocados. Fold in remaining ingredients.
- Serve with Pork rinds.
