Rachel used oily, nutty Hass variety avocado as basis for her guacamole sauce. Also added to this snack clove of garlic, which is ground into a paste, in order to Combine the tastes of all the ingredients. Share with friends: 
Time: one 0 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 small ripe avocados
- 1 lemon (squeeze juice)
- 1 large clove of garlic (grate into a paste)
- 1 jalapeno pepper pod (seedless, chopped)
- 1 small tomato cream (without seeds, finely chopped)
- 1/2 onion (finely chopped)
- 1 tsp coarse salt
- Blue corn tortilla chips dipping blue corn in the sauce
Recipes with similar ingredients: Avocado, lemon juice, garlic, jalapeno peppers, plum tomatoes, onions, guacamole sauce, chips
Recipe preparation:
- Cut the avocado in half along the stone, divide into halves. Scrape the flesh of an avocado into a bowl, pour over lemon juice. Squeeze out the halves of the lemon by turning the cut up and letting the juice drain over the peel on the flesh of an avocado. In this way lemon seeds will not get into guacamole. Then add the garlic, jalapenos, tomatoes, onions and salt. Shuffle the contents of the bowl and knead with a fork into the paste.
- Serve guacamole sauce with tortilla chips.
