This guacamole is slightly different from the Mexican version with tomatoes and onions, but it turns out no less tasty and cooks very fast. Mash ripe avocado with a fork and sprinkle with juice lime. Citrus juice will not only not let your snack darken, but and give her a bright taste. Add garlic, cilantro and chili. Everything mix and eat, picking chips like a dip. Or spread on bread, use as one of the components of the sandwich.
Recipe author – Katie Lee cookbook, food critic, chef and writer
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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 ripe avocados, cut in half, peeled and pitted
- 2 cloves, minced garlic
- Half a pod of serrano pepper, peeled from the stalk, seeds and partitions and shredded
- 1 tbsp. l freshly squeezed lime juice (about half lime)
- 2 tbsp. l chopped fresh cilantro leaves
- Tortilla chips for serving
Recipes with similar ingredients: Avocado, garlic, serrano pepper, lime juice, cilantro, corn chips
Recipe preparation:
- Put the avocado in a bowl and mash with a fork to make mass with pieces. Add garlic, serrano pepper, lime juice and cilantro, mix well. Salt, pepper and serve immediately with tortilla chips.
