MEMBER RECIPE
Chino's Guacamole Recipe
By bella1987
Difficulty: Easy |
Total Time:
10-15 minutes
|
Makes:
Approx. 2 cups
My boyfriend is right from Mexico, has only been in Canada for a little over a year now. I have never liked Guacamole but he could live off the stuff, so I of course offered to try his and it has completely changed my views on the whole thing. This is a chunky version from a small town in the very center of Mexico and it is amazing stuff. You can put it on rice, in tacos, or of course chips. We eat it with everything. I hope you enjoy!
INGREDIENTS
- 1 Roma Tomato, diced very small
- 1/2 Medium Red Onion, diced fine
- 1 Jalapeno, diced fine (leave seeds and membranes in for more heat or remove for a less intense heat)
- 1/4 of a Bunch of Fresh Cilantro, chopped
- 1/2 Lime, juiced into the bowl
- 2 Avocados, diced (easiest way is to cut in half vertically, remove the pit and slice the avocado right in the shell and use a spoon to remove)
- Salt, to taste ( we add about 1-2 tsp.)
- 1 of the Pit's from an Avocado
INSTRUCTIONS
- Combine first 4 ingredients in a bowl. Squeeze lime juice over top, but do not stir.
- Cover with the diced avocado then combine. Add salt to taste.
- Add the avocado pit into the bowl and leave it in with the guacamole, it’s a Mexican secret to keeping the avocado from turning black once it has sat for a little while. Do not mash the avocado into the other ingredients. Leave it chunky, trust me it’s amazing.
Member recipes are not tested by the CHOW food team.
lightly mashed avocados... doesn't SOUND nice, but i bet it's a little quicker
Fruits and vegetables turn brown from contact with oxygen in the air. You can stop this process by putting something acidic on the fruit or vegetable. The lime in the recipe is what will keep the gaucamole from turning brown, not adding the pit back to the finished dish. This website gives a good explanation of the process and how to prevent it from happening....+READ
Fruits and vegetables turn brown from contact with oxygen in the air. You can stop this process by putting something acidic on the fruit or vegetable. The lime in the recipe is what will keep the gaucamole from turning brown, not adding the pit back to the finished dish. This website gives a good explanation of the process and how to prevent it from happening. http://www.recipetips.com/kitchen-tips/t--945/why-fruits-and-vegetables-turn-brown.asp-COLLAPSE
not to take away from your excellent recipe for guacamole, but this:
it’s a Mexican secret to keeping the avocado from turning black once it has sat for a little while.
is an old wive's tale. To prevent browning no air should touch the guacomole. Therefore, press the plastic wrap right onto the guac when refrigerating. However, we usually have no leftovers so this is never a problem.
Except for the red onion and sub garlic salt for salt this is basically how we make it in our house. However we do use a potato masher utensil to lightly mash the avocado into a chunky consistency rather than dice into chunks. After the light mashing the Roma tomato, jalapeno, and cilantro are gently stirred in. We alwyas make guacamole in LARGE quantities becuase we have 2 varieties of avocado...+READ
Except for the red onion and sub garlic salt for salt this is basically how we make it in our house. However we do use a potato masher utensil to lightly mash the avocado into a chunky consistency rather than dice into chunks. After the light mashing the Roma tomato, jalapeno, and cilantro are gently stirred in. We alwyas make guacamole in LARGE quantities becuase we have 2 varieties of avocado trees in our back yard. So it's too much work to do a 'dice' variety. Easier to pit all the avocados spoon the halves into large bowls and use the light mash technique. I'm sure your variety is VERY yum!-COLLAPSE