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Picante guacamole: Difference between revisions
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| 2 [[Hass avocados]] (medium size), only use perfectly ripe [[Avocados|avocados]], if the flesh is too firm or grey, it doesnt belong in [[Guacamole|guacamole]]. Grey avocados belong in the compost heap. | | 2 [[Hass avocados]] (medium size), only use perfectly ripe [[Avocados|avocados]], if the flesh is too firm or grey, it doesnt belong in [[Guacamole|guacamole]]. Grey avocados belong in the compost heap. | ||
| ⅓ [[Cup|cup]] fresh [[Tomato|tomato]], chopped (about 1 medium) | | ⅓ [[Cup|cup]] fresh [[Tomato|tomato]], chopped (about 1 medium) | ||
| | | ⅓ [[Cup|cup]] white [[Onion|onion]], finely chopped (1/4 cup if red or [[Spanish]] yellow), white [[Onions|onions]] have a subtler, less overpowering flavour than their red or yellow cousins. Harder to find, but worth the effort | ||
| 1 medium [[Clove|clove]] [[Garlic|garlic]], very finely chopped-ideally use a [[Garlic press|garlic press]] | | 1 medium [[Clove|clove]] [[Garlic|garlic]], very finely chopped-ideally use a [[Garlic press|garlic press]] | ||
| | | ⅓ [[Cup|cup]] [[Coriander|coriander]], finely chopped (cut off steams just below 2nd leaves) | ||
| | | ½ [[Lime|lime]], juiced | ||
| | | ½ teaspoon [[Salt|salt]] | ||
| 3 teaspoons La Costeña Serrano escabeche (the [[Marinate|marinate]] liquid from the tin) | | 3 teaspoons La Costeña Serrano escabeche (the [[Marinate|marinate]] liquid from the tin) | ||
| 2 [[Serrano chillies|serrano chillies]] finely chopped (about the size of the average pinkie finger), remove the [[Seeds|seeds]] and veins to reduce the spiciness (this recipe has a slight tingle) | | 2 [[Serrano chillies|serrano chillies]] finely chopped (about the size of the average pinkie finger), remove the [[Seeds|seeds]] and veins to reduce the spiciness (this recipe has a slight tingle) | ||