03-31-2005, 05:37 AM
3 avocados, fresh - not frozen or canned
1/4 cup red onions, diced
1/3 cup tomatoes, diced
1/4 teaspoon Tabasco sauce
Juice of 1/4 lemon
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon cumin
Pinch of cayenne pepper
1/2 teaspoon chopped fresh cilantro
Prepare all ingredients before peeling and cutting avocados. Using a knife cut avocados in half and remove seed. Use a large spoon to remove avocado from skin and place in a bowl. Cut avocados down to 1-inch chunks while in bowl. Measure all ingredients separately; do not combine any ingredients together. Add liquids, tomatoes and onions to avocados, mix well by hand. Mix all ingredients together in a separate container. Mix by hand, being careful not to overmix, causing the avocados to purée. Guacamole should have 1/2 to 1-inch chunks of avocado visible.[/url]
1/4 cup red onions, diced
1/3 cup tomatoes, diced
1/4 teaspoon Tabasco sauce
Juice of 1/4 lemon
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon cumin
Pinch of cayenne pepper
1/2 teaspoon chopped fresh cilantro
Prepare all ingredients before peeling and cutting avocados. Using a knife cut avocados in half and remove seed. Use a large spoon to remove avocado from skin and place in a bowl. Cut avocados down to 1-inch chunks while in bowl. Measure all ingredients separately; do not combine any ingredients together. Add liquids, tomatoes and onions to avocados, mix well by hand. Mix all ingredients together in a separate container. Mix by hand, being careful not to overmix, causing the avocados to purée. Guacamole should have 1/2 to 1-inch chunks of avocado visible.[/url]