Printable page 
Difference between revisions of "Guacamole rojo"
From Cookipedia
Klapaucius (Talk | contribs) m (Text replace - "Garlic" to "Uses::Garlic") |
Klapaucius (Talk | contribs) m (Text replace - "garlic" to "Uses::garlic") |
||
| Line 1: | Line 1: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[ | + | {{recipesummary |
| + | |ImageComment = right|[[Guacamole | ||
| + | |Servings = | ||
| + | |Difficulty = 0 | ||
| + | |TotalTime = | ||
| + | |PrepTime = | ||
| + | |CookTime = | ||
| + | |Image = [[Image:Guacamole rojo recipe.jpg|300px]] | ||
| + | }} | ||
| + | |||
==Guacamole rojo - about this recipe== | ==Guacamole rojo - about this recipe== | ||
This is red [[Guacamole|guacamole]], so-called because of the large amount of [[Tomatoes|tomatoes]] used in it. Because of its coarse texture, it is more suited as an [[Accompaniment|accompaniment]] than a [[Dip|dip]]. | This is red [[Guacamole|guacamole]], so-called because of the large amount of [[Tomatoes|tomatoes]] used in it. Because of its coarse texture, it is more suited as an [[Accompaniment|accompaniment]] than a [[Dip|dip]]. | ||
| − | |||
The recipe has been translated and slightly adapted from Ricardo Muñoz Zurita's book '''Salsas Mexicanas''' (ISBN 9702222125) | The recipe has been translated and slightly adapted from Ricardo Muñoz Zurita's book '''Salsas Mexicanas''' (ISBN 9702222125) | ||
===Ingredients=== | ===Ingredients=== | ||
| Line 16: | Line 24: | ||
* [[Salt]], to taste | * [[Salt]], to taste | ||
===Method=== | ===Method=== | ||
| − | # Mix the [[Tomatoes|tomatoes]], [[Onion|onion]], [[ | + | # Mix the [[Tomatoes|tomatoes]], [[Onion|onion]], [[Uses::garlic]], [[Coriander|coriander]] and the [[Chillies|chillies]] in a bowl. |
# Cut the [[Avocados|avocados]] in half, remove the stone and using a spoon, extract all of the flesh. | # Cut the [[Avocados|avocados]] in half, remove the stone and using a spoon, extract all of the flesh. | ||
# With a fork, coarsely [[Mash|mash]] the flesh and mix with the remaining ingredients and the [[Lime|lime]] or [[Lemon juice|lemon juice]]. | # With a fork, coarsely [[Mash|mash]] the flesh and mix with the remaining ingredients and the [[Lime|lime]] or [[Lemon juice|lemon juice]]. | ||
Revision as of 17:29, 30 December 2011
{{recipesummary
|ImageComment = right|[[Guacamole
|Servings =
|Difficulty = 0
|TotalTime =
|PrepTime =
|CookTime =
|Image = 
}}
Guacamole rojo - about this recipe
This is red guacamole, so-called because of the large amount of tomatoes used in it. Because of its coarse texture, it is more suited as an accompaniment than a dip. The recipe has been translated and slightly adapted from Ricardo Muñoz Zurita's book Salsas Mexicanas (ISBN 9702222125)
Ingredients
- 600g ripe tomatoes, cut into 0.5cm cubes
- ½ small onion, finely chopped
- Uses::Garlic to taste, finely chopped
- 25g coriander leaves, chopped
- 3 green chillies, finely chopped
- 30ml avocado oil
- 3 medium, or 2 large hass avocados
- Lime or lemon juice
- Salt, to taste
Method
- Mix the tomatoes, onion, Uses::garlic, coriander and the chillies in a bowl.
- Cut the avocados in half, remove the stone and using a spoon, extract all of the flesh.
- With a fork, coarsely mash the flesh and mix with the remaining ingredients and the lime or lemon juice.
- Add salt to taste.
