Guacamole con aceite de oliva: Difference between revisions
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|title=Guacamole con aceite de oliva Cooking with chillies | |title=Guacamole con aceite de oliva Cooking with chillies | ||
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|keywords=Guacamole con aceite de oliva Cooking with chillies | |keywords=Guacamole con aceite de oliva Cooking with chillies | ||
|description=A variation of guacamole from Mexico. It is chunkier than supermarket guacamole | |description=A variation of guacamole from Mexico. It is chunkier than supermarket guacamole | ||
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|TotalCalories = 726 | |||
|PortionCalories = 181 | |||
|DatePublished=24th October 2012 | |DatePublished=24th October 2012 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
Revision as of 09:56, 3 March 2016
| Guacamole con aceite de oliva | |
|---|---|
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| Servings: | Serves 4 as a dip |
| Calories per serving: | 181 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
A variation of guacamole from Mexico. It is chunkier than supermarket guacamole.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 ripe hass avocados, peeled, stoned and finely chopped
- ¼ teaspoon salt
- 110g ripe tomatoes, finely chopped
- 60g onions, finely chopped
- 3 green serrano chillies, finely chopped
- 2 tablespoons coriander, finely chopped
- 2 Cloves garlic, finely chopped
- 2 teaspoons lime juice
- 90ml olive oil
- Large pinch of ground pepper
Method
- Mix all of the ingredients together.
- If you are unable or can't be bothered to chop the ingredients finely, then pulse them together in a blender or food processor, but keep to a slightly chunky texture.
Serving suggestions
Serve with tortillas chips. Also nice with an egg mayonnaise salad.
Chef's notes
If you cannot get serrano chillies, use the cayenne variety which are usually the ones sold in Asian shops.
See also
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