Reviews Read More Reviews. Rating: 4 stars. Good Recipe! I mash the salsa in with the avocado. Add a teaspoon of sour cream at the end for a creamier texture. The sour cream also helps it from turning that ugly green-brown the next day if you have leftovers. Read More. Most helpful critical review Holiday Baker Allstar. Rating: 3 stars. This is "way too much onion for 2 avacados!
I normally just mash the avacado, with a potato masher, and add a little salt, chopped tomato, cilantro, garlic, and just a tad of onion with a very light squeeze of lime. When I worked at a mexican restaurant that was how they made it to. The avacado taste should not be overwhelmed by the onion. Reviews: Most Helpful. I think a helpful hint for this recipe, or any avacado recipe, is that instead of peeling the avacado with a veggie peeler it can be slippery and difficult, cut it in half length-wise and separate the halves.
Then, take a knife and cut down through the inside down to the inside of the skin. You can then easily scrape the avacado chunks out or simply invert the skin so that the inside is pushed outwards. The pieces will just pop out! This works well if you want chunkier guacamole. Reserve some chunks and mash the rest.
Rating: 5 stars. This was a yummy recipe!! Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. Taste and season with salt and lime juice--the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve for best results, this needs to be within a couple of hours.
Even the Aztecs indulged in ahuaca-mulli , or avocado sauce. But is guacamole good for you? Some recipes also call for onion, cilantro, tomato, garlic and spices like cayenne pepper or cumin. Guacamole serves up an array of health benefits, and most are due to the avocado itself : specifically its monounsaturated fats. Because of their fats, avocados also help maintain healthy cholesterol levels and make people feel full and satisfied, Badger says.
The fiber also helps; a serving of guacamole has about 2 grams of fiber per serving. Try mixing some into a tuna sandwich or your next batch of deviled eggs. Guacamole is best eaten right after it's made. Like apples, avocados start to oxidize and turn brown once they've been cut. That said, the acid in the lime juice you add to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.
The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum. You can store the guacamole in the fridge this way for up to three days. If the guacamole develops discoloration, you can either scrape off the brown parts and discard, or stir into the rest of the guacamole before serving.
Once you have basic guacamole down, feel free to experiment with variations by adding strawberries, peaches, pineapple, mangoes, or even watermelon. One classic Mexican guacamole has pomegranate seeds and chunks of peaches in it a Diana Kennedy favorite.
You can get creative with your homemade guacamole! Be careful handling chilis! If using, it's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling, and do not touch your eyes or the area near your eyes for several hours afterwards. Pinch freshly ground black pepper.
Red radish or jicama slices for garnish optional. Tortilla chips , to serve. Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
See How to Cut and Peel an Avocado. Place in a bowl. Using a fork, roughly mash the avocado. Don't overdo it!
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