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Difference between revisions of "Guacamole rojo"
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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 ''' | + | The recipe has been translated and slightly adapted from Ricardo Muñoz Zurita's book '''Salsas Mexicanas''' (ISBN 9702222125) |
===Ingredients=== | ===Ingredients=== | ||
* 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes | * 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes | ||
Revision as of 12:50, 9 March 2011
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
