Printable page 
Difference between revisions of "Guacamole rojo"
From Cookipedia
m (Text replace - "Garlic" to "Uses::Garlic") |
|||
| Line 21: | Line 21: | ||
* [[Salt]], to taste | * [[Salt]], to taste | ||
===Method=== | ===Method=== | ||
| − | # Mix the [[Tomatoes|tomatoes]], [[Onion|onion]], [[garlic]], [[Coriander|coriander]] and the [[Chillies|chillies]] in a bowl. | + | # Mix the [[Tomatoes|tomatoes]], [[Onion|onion]], [[Uses::Garlic|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 19:19, 18 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
- 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, 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
