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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I got this recipe from a Mexican guy I met in America. This lives up to expectation, unlike other guacamole's I've tried. This is best eaten straight away but contrary to popular belief you can actually store this in the fridge for a couple of days. Put into a bowl and cover with a very thin layer of olive oil then put cling film over so that it touches the guacamole itself. Ingredients:
4 large ripe avocados |
1/4 small onion, very finely chopped |
1 large tomato, very finely chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons vinegar from a jar pickled jalapeno peppers |
Directions:
1. Mash everything together roughly and serve with plain or chilli flavoured tortilla chips. Better still, find my 'kick ass nacho' recipe and serve as part of that.
2. The jalepeno vinegar is what makes this better than other guac's I think.
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