ingredients

  • ¾ cup diced red onion (1/4-inch pieces)
  • 4 piece (about 2 pounds) avocados
  • 1 tablespoon chopped cloves garlic
  • 1 very ripe tomato (about 4 ounces), halved, seeded and cut into 1/4 inch dice (1 cup)
  • 4 scallions, cleaned and minced fine (2/3 cup)
  • 1 ½ teaspoons salt
  • 1 teaspoon Tabasco pepper sauce
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice, or to taste
  • 1 small jalapeño pepper, seeded and chopped (optional)
  • 3 tablespoons chopped cilantro (coriander or Chinese parsley)
  • packaged corn chips, or fresh or frozen tortillas, prepared
  • according to package directions

directions

1. Rinse the chopped red onion in a sieve under cold water and drain.
2. Cut the avocados in half, remove the pits and spoon the flesh into a mixing bowl. Mash it coarsely with a fork.
3. Add the onion, garlic, tomato, scallions, salt, Tabasco, olive oil, lime juice and jalapeño pepper. Stir well and imbed the avocado pits in the mixture. Cover tightly with plastic wrap so that it lies directly on the guacamole and set-aside until serving time.
4. mixing bowl. Mash it coarsely with a fork.
5. At serving time, remove the pits and stir in some of the cilantro.
6. Arrange the guacamole in an attractive serving dish, sprinkle the remaining cilantro on top and serve with chips.
7. lime juice and jalapeño pepper. Stir well and imbed the avocado pits
8. in the mixture. Cover tightly with plastic wrap so that it lies
9. directly on the guacamole and set-aside until serving time.
10. remaining cilantro on top and serve with chips.

Categories

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MacGourmet downloadJacques Pepin’s Guacamole Picante copy. To import, drag image to your MacGourmet recipe box.

source

Jacques Pepin

servings/yield

Yield: 4 cups

rating