Recipe for Spanish-style Guacamole


by Alejandro Mole


This can be a rapid, uncomplicated and delightful Spanish-style guacamole recipe which will fit alongside conventional or non-traditional Spanish meals. It brings together ingredients that are simple to find in any retailer together to produce a perfectly seasoned guacamole to please everyone at the table. Typically, guacamole dip is served inside warm corn tortillas, but this dish makes a terrific complement to a chip and dip tray. It is also a fresh topper for appetizers and foodlike nachos and is a great option to freshen up main dishes like steaks or grilled chicken. Homemade guacamole is simple to create with only several ingredients, and it is something which could be altered to adjust to the tastes of guests.

Spanish Guacamole Ingredients

two ripe avocados, 1/2 red onion, finely minced, 1 to 2 Serrano chilis, stems and seeds removed, minced, two tablespoons fresh cilantro, finely chopped, 1 tablespoon fresh lime juice, 1/2 teaspoon Kosher or sea salt, 1/4 teaspoon black pepper, 1/2 ripe tomato, pulp and seeds removed, diced, 1 clove garlic, minced

Instructions

1) Ensure avocados are ripe by softly pushing on the exterior of the skin. If the skin gives a little, it really is ripe and great to make use of. Slice every avocado in two and take away the seed.

2) Using a spoon, scoop out the inside of the avocado from the peel and place into a mixing bowl.

3) Utilizing a fork, smash the avocado in the bowl. Leave large chunks or smash until smooth, based on your choice.

4) Include chopped onion, cilantro, lime juice, garlic, salt and pepper. Smash the mix more to mix in all ingredients.

5) Test Serrano peppers prior to adding to mixture to evaluate hotness. Add 1/4 to 1/2 of a pepper and mix well. Taste the mix before adding more minced pepper. Wash hands instantly after handling peppers.

6) Cover the bowl tightly with plastic wrap and refrigerate till serving. Just prior to serving, add tomatoes to the mixture. Adding too soon can make the guacamole runny.

This basic way to make guacamole will serve anywhere from two to 4 people, and can be adjusted by adding or subtracting an ingredient based on every chef's personal tastes.




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