Guacamole-
(
Avocado Sauce with Tomato and Coriander )
Classic Latin American
Recipe
Makes:
about 2 cups
Ingredients:
2 Large Ripe Avocados
1 tbls. Onion (finely chopped)
1 tbls. Canned Serrano Chili (rinsed and finely chopped)
1 Medium Tomato (peeled, seeded and coarsely chopped)
1 tbls. Fresh Coriander (cilantro - finely chopped)
1/2 tspn. Salt
1/8 tspn. Freshly Ground Black Pepper
Procedure:
Cut the avocados in half. With the tip of a small knife, loosen
the seeds and lift them out. Remove any brown tissue-like fibers
clinging to the flesh. Strip off the skin with your fingers starting
at the narrow or stem end (the dark-skinned variety does not peel
as easily; use a knife to pull the skin away, if necessary). Chop
the avocados coarsely; then, in a large mixing bowl, mash with
a fork to a smooth puree. Add the chopped onion, chili, tomato,
coriander, salt and a few grindings of black pepper, and mix them
together gently but thoroughly. Taste for seasoning.
To
prevent the guacamole from darkening as it stands, cover it with
plastic wrap or aluminum foil and refrigerate until ready to use.
Stir before serving, and serve either at room temperature or chilled
as a dip with fried tortillas, as a sauce for tacos or tostadas,
or as a salad heaped on chilled lettuce.
Other
Related Links:
Classic
Latin American Recipes