1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced (Salsa will work in place to fresh tomatoes)
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin, optional
1/2 teaspoon salt, or more to taste
1 to 2 teaspoons minced jalapeƱo or serrano pepper, with seeds and membrane removed, optional
Directions
- Add
diced onion to a small bowl then cover with warm water, set aside for 5
minutes then drain. This “de-flames” the onions, making them less
intense.
Cut avocados in half, lengthwise and remove the pit. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to mash until creamy, but still chunky.
Stir in the tomato, cilantro, cumin, drained de-flamed onions, salt, and diced peppers (if using).
Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
Source: Inspired Taste
- Stop your guacamole from turning brown:
- To store in fridge: cover it with water, oil or lime juice. Other ways are to either press waxed paper or cling/plastic wrap against it.
- Source: Epicurious
- To freeze, pack the guacamole into zip-top bags and squeeze all of the
air out, or pack into a freezer container and press some plastic wrap
onto the exposed surface of the guacamole to protect it from freezer
burn. When you're ready to use the guacamole, simply let it thaw in the
refrigerator several hours to overnight.
- Source: All Recipes
- How to freeze whole avocados at this link.
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