Lupo
07-08-2007, 09:55 PM
2 Tbs. finely minced white onion
1 Tbs. Fresh lime juice
1-2 chipolte chillies in adobo, drained and minced
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)
Put the minced onion, lime juice, chipolte chillies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete or small bowl. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.
Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. to keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly into the surface. Makes about 2 cups.
Serve with tortilla chips and an iced mojito
1 Tbs. Fresh lime juice
1-2 chipolte chillies in adobo, drained and minced
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)
Put the minced onion, lime juice, chipolte chillies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete or small bowl. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.
Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. to keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly into the surface. Makes about 2 cups.
Serve with tortilla chips and an iced mojito