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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Guacamole - so good

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Guacamole - so good Empty Guacamole - so good

    Post by Lobo Wed Feb 03, 2016 11:06 pm

    Guacamole - so good Img17l
    Guacamole
    Guacamole - so good Rating

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    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.


    • 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 Tue Mar 05, 2024 8:20 am