Guacamole.

It is best suited for guacamole avocado varieties Pinkerton (as pictured). Their fruits have a thick skin with pimples, which is easy to clean and, in our case, it is better suited for the decoration of «boats». Besides, Pinkertons flesh tender and creamy than other varieties.

Ripe avocados should be smooth dark green or brown, without spots. Pressing the flesh with gentle bends, dents but quickly smoothed. Do not take the avocado, which are dented — a fruit, most likely for a long time lay on the counter. It is better to buy green avocado and put it together with ripe fruit, then the fruit ripen quickly (only two days).

INGREDIENTS
Avocado 1 pc.
Tomatoes 1 pc.
onion 1 piece.
a small slice of bell pepper
Lemon 0.5 pc.
olive oil
salt to taste

COOKING PROCESS
Onions, peppers and tomatoes chopped into cubes. Avocado cut in the middle and split into two halves.

Carefully incise the avocado halves in a grid. It is important not to hurt the rind (which we need for serving). Dessert spoon remove the pulp, a good otskablivaya it from ledges. Remove the bone from the second halves of avocado and done with it all of the above.
Do not rush to throw a bone! Avocado air quickly oxidized and covered unappetizing brown film, but if you leave the pit near the pulp, the process slows down considerably.

Avocado juice of 1/2 lemon to water and mash with a fork until smooth. The resulting mash should not be too smooth.

Add chopped vegetables into a puree, add salt to taste and mix well.

Drizzle with olive oil.

Arrange guacamole in the resulting «boat» from the peel, garnish with parsley and serve.
Advice:
Guacamole can be not only a salad, and spicy sauce, which is very well suited to meat. It is enough to add a little hot chili peppers and vegetables to put less chop them finely.
Guacamole is also good as a snack, if you feed it with corn or potato chips or croutons.
The remaining guacamole can be stored in the refrigerator until the next day, if the cover it with cling film and take out the bone of lettuce.

Bon Appetit!

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One Response to “Guacamole.”

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