Sunday, February 6, 2011

Guacamole (from scratch)


3 whole Avocados
Pico de Gallo, see recipe
1/2 Lime
Salt to taste

Start with ripe avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out into a bowl. Mash the avocados, making sure to leave it relatively chunky. Salt to taste, just a few shakes should do. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one more stir. Cover with plastic. Press the plastic down into the bowl to prevent the Guacamole from browning. Guacamole tastes best if it's had a little time for the flavors to mix so I put it in the fridge for an hour or so before digging it.

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