Guacamole Recipe - Cooking Index
Guacamole Recipe - Cooking Index
| 1 | Ripe avocado - peeled and pitted | |
| 2 tablespoons | Peeled, finely-chopped Italian plum | |
| Tomatoes | ||
| 2 tablespoons | Chopped onions | |
| 2 tablespoons | Sour cream | |
| 2 tablespoons | Chopped fresh cilantro | |
| 1 tablespoon | Lime juice | |
| 2 teaspoons | Minced, seeded jalapeno peppers | |
| 1 teaspoon | Lemon juice | |
| 1/2 teaspoon | Minced garlic | |
| 1/2 teaspoon | Worcestershire sauce | |
| 1/4 teaspoon | Hot sauce | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine all ingredients in a bowl and mash together with a fork or potato masher until blended but still chunky. Season to taste with salt and pepper. Cover tightly by laying a sheet of plastic wrap directly on surface of guacamole and gently squeezing out any air bubbles. Refrigerate until ready to use.
This recipe yields 1 cup.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-026 broadcast 02-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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