Guacamole - Homecook
I have prepared guacamole half a dozen times. Generally the ingredients portions can be varied by understanding what taste or texture you want.
Guacamole needs these basic ingredients:
1) Creamy and rich avocados crushed with some salt. These two are the bedrock of guacamole. You can enjoy with these two key ingredients.
2) Together with herby cilantro
3) Hot chilis, spicy black pepper, gives the kick
4) Pungent onions gets the dish the spine and backbone. Something hard and crunchy are needed for a variety of texture.
5) Very tart lime to get the stomach juice going gand also take away the butteryness of the avocados
6) Sweet cherry tomatoes to balance the sour lime
You can almost get away with the proportions that you want. No hard and fast rule. More tart - get the lime (limau nipis) or even for a touch of class with the kafir lime (limau purut). The fragrance is stronger. Too tart add a but more tomatoes (sweet). For a spongy filler, tomatoes play the role too. Onions are crunchy, cilantro stems have a hint of bitter and it will be a good fit with the tart and pungent. With creamy avocados with a good sprinkle of salt as creamy richness goes well with salt, the concoction is heavenly. A touch of spice from the black pepper and a few chopped up chilis will complete the job.
Ingredients:
Thoroughly mix the following
1) 3 ripe Australian avocados
2) Salt to taste and sprinkle on crushed avocados
3) 1 medium size onions - chopped
4) 1 large tomato - chopped
5) 2 stalks of cilantro - chopped
6) 2 limes - juice sprinkle on mixture. Use kaffir lime for stronger smell
7) 3 big chilis and a few bird's eye chilis - chopes
8) A good sprinkle of crushed black pepper
Guacamole needs these basic ingredients:
1) Creamy and rich avocados crushed with some salt. These two are the bedrock of guacamole. You can enjoy with these two key ingredients.
2) Together with herby cilantro
3) Hot chilis, spicy black pepper, gives the kick
4) Pungent onions gets the dish the spine and backbone. Something hard and crunchy are needed for a variety of texture.
5) Very tart lime to get the stomach juice going gand also take away the butteryness of the avocados
6) Sweet cherry tomatoes to balance the sour lime
You can almost get away with the proportions that you want. No hard and fast rule. More tart - get the lime (limau nipis) or even for a touch of class with the kafir lime (limau purut). The fragrance is stronger. Too tart add a but more tomatoes (sweet). For a spongy filler, tomatoes play the role too. Onions are crunchy, cilantro stems have a hint of bitter and it will be a good fit with the tart and pungent. With creamy avocados with a good sprinkle of salt as creamy richness goes well with salt, the concoction is heavenly. A touch of spice from the black pepper and a few chopped up chilis will complete the job.
Ingredients:
Thoroughly mix the following
1) 3 ripe Australian avocados
2) Salt to taste and sprinkle on crushed avocados
3) 1 medium size onions - chopped
4) 1 large tomato - chopped
5) 2 stalks of cilantro - chopped
6) 2 limes - juice sprinkle on mixture. Use kaffir lime for stronger smell
7) 3 big chilis and a few bird's eye chilis - chopes
8) A good sprinkle of crushed black pepper
I have since prepared a few more bowls of guacamole. Here is another bowl.
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