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Difference between revisions of "Guacamole rojo"
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* 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes | * 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes | ||
* ½ small [[Onion|onion]], finely chopped | * ½ small [[Onion|onion]], finely chopped | ||
| − | * [[ | + | * [[Garlic]] to taste, finely chopped |
* 25g [[Coriander leaves|coriander leaves]], chopped | * 25g [[Coriander leaves|coriander leaves]], chopped | ||
* 3 [[Green chillies|green chillies]], finely chopped | * 3 [[Green chillies|green chillies]], finely chopped | ||
Revision as of 17:27, 3 March 2012
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
- 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, 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.
See also
- Guacamole rojo
- Guacamole recipe
