Guacamole rojo - Revision history

Chef: Text replace - "Uses::Garlic" to "Garlic"

2012-10-20T18:46:09Z

Text replace - "Uses::Garlic" to "Garlic"

Chef at 17:22, 27 September 2012

2012-09-27T17:22:46Z

Chef: Text replace - "|Difficulty = 3" to "|Difficulty = 2"

2012-05-29T17:41:51Z

Text replace - "|Difficulty = 3" to "|Difficulty = 2"

Chef: Text replace - "garlic" to "garlic"

2012-03-18T18:19:21Z

Text replace - "garlic" to "garlic"

Chef: Text replace - "Garlic" to "Uses::Garlic"

2012-03-18T17:51:41Z

Text replace - "Garlic" to "Uses::Garlic"

Chef: Text replace - "Uses::Garlic" to "Garlic"

2012-03-03T16:27:24Z

Text replace - "Uses::Garlic" to "Garlic"

Chef: Text replace - "Uses::garlic" to "garlic"

2012-03-03T15:57:36Z

Text replace - "Uses::garlic" to "garlic"

Chef: Add see also

2012-02-14T18:33:40Z

Add see also

Chef: Add recipe summary

2012-02-14T18:29:44Z

Add recipe summary

Chef: fix formatting and add link

2012-02-14T17:45:41Z

fix formatting and add link

@@ Line 5: / Line 5: @@
   |TotalTime = 15 minutes
   |PrepTime = 15 minutes
-  |Image = [[Image:Guacamole rojo recipe.jpg|300px|alt=Electus]]
+  |CookTime = None
 }}
-==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]].
 The recipe has been translated and slightly adapted from Ricardo Muñoz Zurita's book '''Salsas Mexicanas''' (ISBN 9702222125)
 ===Ingredients===
 {{RecipeIngredients
 | 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes
-| ½ small [[Onion|onion]], finely chopped
+| &frac12; small [[Onion|onion]], finely chopped
-| [[Uses::Garlic]] to taste, finely chopped
+| [[Garlic]] to taste, finely chopped
 | 25g [[Coriander leaves|coriander leaves]], chopped
 | 3 [[Green chillies|green chillies]], finely chopped
 | 30ml [[Avocado oil|avocado oil]]
@@ Line 25: / Line 26: @@
 }}
 ===Method===
 {{RecipeMethod
-| Mix the [[Tomatoes|tomatoes]], [[Onion|onion]], [[Uses::Garlic|garlic]], [[Coriander|coriander]] and the [[Chillies|chillies]] in a bowl.
+| Mix the [[Tomatoes|tomatoes]], [[Onion|onion]], [[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.
 | With a fork, coarsely [[Mash|mash]] the flesh and mix with the remaining ingredients and the [[Lime|lime]] or [[Lemon juice|lemon juice]].
@@ Line 44: / Line 44: @@
 [[Category:Chilli pepper recipes]]
 [[Category:Garlic recipes]]

@@ Line 5: / Line 5: @@
   |TotalTime = 15 minutes
   |PrepTime = 15 minutes
-  |Image = [[Image:Guacamole rojo recipe.jpg|300px]]
+  |Image = [[Image:Guacamole rojo recipe.jpg|300px|alt=Electus]]
 }}
 ==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]].
 The recipe has been translated and slightly adapted from Ricardo Muñoz Zurita's book '''Salsas Mexicanas''' (ISBN 9702222125)
 ===Ingredients===
-* 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes
-* ½ small [[Onion|onion]], finely chopped
+{{RecipeIngredients
-* [[Uses::Garlic]] to taste, finely chopped
+| 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes
-* 25g [[Coriander leaves|coriander leaves]], chopped
+| ½ small [[Onion|onion]], finely chopped
-* 3 [[Green chillies|green chillies]], finely chopped
+| [[Uses::Garlic]] to taste, finely chopped
-* 30ml [[Avocado oil|avocado oil]]
+| 25g [[Coriander leaves|coriander leaves]], chopped
-* 3 medium, or 2 large [[hass avocados]]
+| 3 [[Green chillies|green chillies]], finely chopped
-* [[Lime]] or [[Lemon juice|lemon juice]]
+| 30ml [[Avocado oil|avocado oil]]
-* [[Salt]], to taste
+| 3 medium, or 2 large [[hass avocados]]
 ===Method===
-# 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.
+{{RecipeMethod
-# With a fork, coarsely [[Mash|mash]] the flesh and mix with the remaining ingredients and the [[Lime|lime]] or [[Lemon juice|lemon juice]].
+| Mix the [[Tomatoes|tomatoes]], [[Onion|onion]], [[Uses::Garlic|garlic]], [[Coriander|coriander]] and the [[Chillies|chillies]] in a bowl.
-# Add [[Salt|salt]] to taste.
+| Cut the [[Avocados|avocados]] in half, remove the stone and using a spoon, extract all of the flesh.
 ==See also==
 * [[Guacamole rojo]]
@@ Line 37: / Line 44: @@
 [[Category:Chilli pepper recipes]]
 [[Category:Garlic recipes]]

@@ Line 2: / Line 2: @@
 {{recipesummary
   |Servings = Serves 4 as an accompaniment
-  |Difficulty = 3
+  |Difficulty = 2
   |TotalTime = 15 minutes
   |PrepTime = 15 minutes

@@ Line 21: / Line 21: @@
 * [[Salt]], to taste
 ===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.
 # With a fork, coarsely [[Mash|mash]] the flesh and mix with the remaining ingredients and the [[Lime|lime]] or [[Lemon juice|lemon juice]].

@@ Line 13: / Line 13: @@
 * 600g ripe [[Tomatoes|tomatoes]], cut into 0.5cm cubes
 * ½ small [[Onion|onion]], finely chopped
-* [[Garlic]] to taste, finely chopped
+* [[Uses::Garlic]] to taste, finely chopped
 * 25g [[Coriander leaves|coriander leaves]], chopped
 * 3 [[Green chillies|green chillies]], finely chopped

@@ Line 25: / Line 25: @@
 # With a fork, coarsely [[Mash|mash]] the flesh and mix with the remaining ingredients and the [[Lime|lime]] or [[Lemon juice|lemon juice]].
 # Add [[Salt|salt]] to taste.
 [[Category:Recipes]]
 [[Category:Mexican recipes]]