Guacamole

October 9, 2010 § Leave a comment

Guacamole

Fall reminds me of Guacamole. Let’s make some!

Don’t need step by step instructions? *click here*

Our Ingredients:

Guacamole ingredients
2 T. diced green chilies out of a can
2 cloves garlic, minced
1 med tomato, diced

1/2 cup chopped onion
4 ripe avacados, pitted and diced
1 lime

___________________________________

Mince the garlic, and set aside.

minced garlic for guacamole

Dice up the tomato. Roma tomatoes work really well, since they don’t have alot of juice or seeds. Otherwise, go ahead and deseed your tomato, so it won’t be too juicy.

Chopped tomatoes for Guacamole

Time for the avacados! Cut them in half around the giant seed inside. Give the seed a little tap with the sharp side of a knife, twist a bit, and pop it right out.

Dice the avacado’s and scoop into a bowl.

Squirt the juice of one lime over the top of the avacado, to keep it from turning brown.

Dicing up the Avacado's

lemon juice to keep avacado's from browning

Squash up the avacado’s until you have a nice chunky type of puree.  (I suppose you could use a food processor for this step, or a fork.)

Mashing the Avacado's

Add  the 2 T. green chilies, onion, garlic and tomato to avacado, and mix thoroughly.
Add salt to taste.

Adding the rest of the ingredients to the avacado
Spoon into a serving dish and serve with your favorite tortilla chips!

(We sprinkled a little dry cilantro and arbol chili powder on top  to make it look pretty.)

All Done!

 

 

Recipe without photo’s:

2 T. diced green chilies out of a can
2 cloves garlic, minced
1 med tomato, diced

1/2 cup chopped onion
4 ripe avacados, pitted and diced
1 lime

________________________

Mince the garlic, and set aside.

Dice up the tomato. Roma tomatoes work really well, since they don’t have alot of juice or seeds. Otherwise, go ahead and deseed your tomato, so it won’t be too juicy.

Time for the avacados! Cut them in half around the giant seed inside. Give the seed a little tap with the sharp side of a knife, twist a bit, and pop it right out.

Dice the avacado’s and scoop into a bowl.

Squirt the juice of one lime over the top of the avacado, to keep it from turning brown.

Squash up the avacado’s until you have a nice chunky type of puree.  (I suppose you could use a food processor for this step, or a fork.)

Add  the 2 T. green chilies, onion, garlic and tomato to avacado, and mix thoroughly.
Add salt to taste.

Spoon into a serving dish and serve with your favorite tortilla chips!

(We sprinkled a little dry cilantro and arbol chili powder on top  to make it look pretty.)

 

 

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