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Preparation Time : 10
Cook Time : 0
Total Time : 10
6 ripe Hass avocadoes, pitted and peeled
1 1⁄2 cups tomatoes , seeded and chopped
1small Spanish onion, chopped
1tablespoon lemon juice (or lime, freshly squeezed)
1teaspoon Worcestershire sauce
2teaspoons Tabasco sauce
1⁄4-1teaspoon cayenne (depending on the heat you want)
3⁄4 teaspoon ground cumin
tortilla chips, for serving
raw vegetables, for serving
Place the avocados in a large bowl and use a large spoon to break them up.
Add the remaining ingredients except the chips and raw vegetables.
Using a spoon, stir everything together, taking care to leave it slightly chunky.
Serve with tortilla chips, raw vegetables, and a nice spicy salsa. Enjoy!
Ideas for leftover guacamole:.
Guacamole Mayonnaise: Combine 1 cup of mayonnaise with 1/2 cup of pureed guacamole.
Guacamole Vinaigrette: Combine 1/4 cup of guacamole with vinaigrette and fresh cilantro to taste.
Guacamole Butter: Whip 3/4 pound of softened unsalted butter with 1/2 cup of guacamole. Add chopped cilantro, lemon juice, ground cumin, cayenne pepper, and salt to taste.
Chicken Breast Stuffed with Guacamole Butter: Before baking an 8 oz. boneless chicken breast, stuff it with 1/4 cup cup of guacamole butter and spread 2 tablespoons of guacamole butter between the breast and the skin.
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