Cilantro Guacamole Recipe - Cooking Index
Cilantro Guacamole Recipe - Cooking Index
| 2 | Ripe avocados - peeled, pitted | |
| 3 tablespoons | Peeled, seeded, small-diced tomatoes | |
| 1 tablespoon | Jalapeno pepper - seeded and minced (small) | |
| 2 tablespoons | Finely-chopped onions | |
| 1 teaspoon | Minced garlic | |
| Juice of one lemon | ||
| Juice of one lime | ||
| 2 tablespoons | Finely-chopped cilantro | |
| Crystal hot sauce - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season to taste with salt and pepper.
For storing, cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Will keep for up to 8 hours.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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