Tuesday, December 2, 2008


2 avocados, very ripe
3 T fresh lime juice
2-3 T finely minced red onion
1 tomato, chopped
3-4 dashes Tabasco sauce, depending on taste
1 small jalapeno pepper, minced
fresh cilantro, roughly chopped
3/4 teaspoon salt
dollop of sour cream
scallions, including tops, finely minced
fresh cracked black pepper
sliced black olives
fresh tortilla chips (see below), crackers, raw vegetables

In a molcajete, grind the red onion, the jalapeno pepper, salt, into a thick, rough paste. Dice the avocados in their skins and scoop out into the molcajete, add the chopped cilantro, lime juice, Tabasco, and fold together. Spoon a dollop of sour cream over the top, the scallions, tomatoes, sliced olives on top of the sour cream, Cover and chill in the refrigerator until ready to serve.

To prevent discoloration, place the avocado seeds in the guacamole and cover with plastic wrap placed directly on the guacamole, squeezing out any air pockets. Refrigerate until serving.

Fresh Tortilla Chips:

corn (yellow and blue) and flour tortillas, cut into wedges
oil (peanut, canola, grape seed oil, any light oil that you can heat to high temperatures without smoking)
ground cumin

Heat oil and when hot, add tortilla wedges, a small batch at a time (don't crowd) until lightly browned. Remove with a spider wand to paper towels, salt while hot and sprinkle with ground cumin.


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