Argentinean Guacamole

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  1. Lightly toast saffron threads in a dry frying pan (take care not to burn)
  2. Pulverize in a mortar and pestle.
  3. Reserve.
  4. Coarsely mash (do not purée) California avocados.
  5. Fold in remaining ingredients and reserved saffron.
  6. Serve with purple potato and sweet potato chips.
  7. Guacamole is best made as close to service as possible.
  8. Store in an airtight container with plastic wrap against the surface of the guacamole.