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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I searched for a recipe that combined all these lovely ingredients and couldn't find it. I made this up myself based on a friend's concoction one night and a bit of experimentation. I served it at a party I held and there was nothing left by the end of the night. The guacomole lovers LOVED it! Ingredients:
2 large ripe avocados |
1 -2 roma tomato (preferably on the vine or fresh from your garden) |
1/2 spanish onion (optional) |
1 bunch fresh cilantro |
2 garlic cloves, crushed |
1/2 teaspoon fresh ginger |
1 green chili pepper, finely chopped |
1 teaspoon cumin |
1/2 teaspoon salt |
1/4 cup salsa (try to find mexican import) (optional) |
1 lime, juice of |
Directions:
1. Cut the avacadoes down the middle, around the seed and twist to split the avacadoes in half. Spoon out the seeds, saving them for later. Peel avacadoes and chop them as chunky or small as you like. Mash, if desired.
2. Wash tomatoes and chop as chunky or small as you like.
3. Chop the cilantro as finely as you can, chopping enough to fill the palm of your hand. ** Don't overdo the cilantro in this recipe! There's a fine line between delicate flavor and overpowering. **.
4. In a medium sized bowl, combine all the ingredients (avacado, tomato, onion, cilantro, garlic, ginger, chili, cumin, salt, salsa and lime juice {not the lime itself}. Adjust the salt to taste. Best to start with too little salt than too much.
5. Put the avacado seeds back into the guacamole (this prevents the avacado from browning), cover and let sit in your fridge for a minimum of 2 hours to let the flavours mingle.
6. Serve.
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