Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Guacamole - so good

Share

Lobo
Moderator
Moderator

Posts : 19552
Thanked : 938
Join date : 2013-01-12

Guacamole - so good

Post by Lobo on Wed 03 Feb 2016, 10:06 pm


Guacamole


Read Reviews  

 Write a Review  
Prep Time:   20 minutes    
Cook Time:   0 minutes    
Servings:   6  
This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour.


  • Printer Friendly Version


  • 2K+

Ingredients:


  • 1 ripe tomato, finely chopped
  • 2 Tbs. diced white onion
  • 2 serrano chilies, finely chopped
  • 1 Tbs. fresh lime juice
  • 1/2 tsp. minced garlic
  • 1/2 tsp. sea salt, plus more as needed
  • 2 large avocados, preferably Haas
  • 2 Tbs. finely minced fresh cilantro



For the garnish:


  • 1 Tbs. small fresh cilantro leaves (optional)
  • 1 Tbs. finely chopped white onion (optional)
  • 1 Tbs. finely chopped ripe tomato (optional)

Directions:

Put the tomato, onion, chilies, lime juice, garlic and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.
Williams-Sonoma Kitchen.

    Current date/time is Mon 16 Jan 2017, 11:13 am