"Secrets to Cooking TexMex"
This is the serving for 2 recipe, but can be doubled, tripled, or
for larger servings. Authentic San Antonio style guacamole is
with Haas avocados, the dark, rough textured variety. Not always
the slick skinned, bright green variety will work as well, just not
Pick a ripe avocado by making sure it indents slightly when pressed
your thumb and forefinger. To ripen a hard avocado, place in
a paper bag
for 1-2 days, then refrigerate when ripe.
1 ripe Haas avocado
1 tablespoon fresh squeezed lemon juice
1 tablespoon PaceŽ picante sauce
1/4 cup onion, diced 1/4 or smaller
1/4 cup fresh tomatoes, diced 1/4 or smaller
1 tablespoon fresh garlic, chopped 1/8 or smaller
1 teaspoon salt
1 teaspoon fresh black pepper
1 tablespoon cilantro (optional)
With a paring knife, remove the pit if still in the end of the avocado.
Slice once all the way around, then rotate 90 degrees and slice again.
You should now have 4 quarters.
Take one quarter at a time and peel off the skin. Cut into chunks
3/4 and place in bowl. With a fork, mash the avocado chunks
are reduced to about 1/8-1/4.
Add the remaining ingredients in the order listed and stir with a spoon
until well mixed. Taste and adjust, if necessary, with salt and
Cover with plastic wrap and refrigerate until ready to serve.
Great as a dip, to top chalupas, and even spread about 1/2 thick on
vine ripened sliced tomatos served as the salad with a TexMex meal.
THE TRAIL ORDER
Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets
to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.