Table Side Guacamole
Courtesy of Hass Avocados from Mexico
Serve With:
Tortilla chips
Servings: 8
Tortilla chips
Prep Time: 20 Min.
Cook Time: n/a
What you need:
* 2 Hass avocados from Mexico (large and ripe); peeled, halved, seeds removed
* 4 oz. pico de gallo (recipe on print copy)
* 1 Tbsp. Kosher salt
* 1 Tbsp. serrano pepper, small diced
* 2 Tbsp. lime juice, fresh
Pico de Gallo Ingredients:
* 5 Roma tomatoes, small dice
* 1 c. cilantro, chopped
* 1/2 red onion, small and dice
* 1 serrano pepper, minced
* 1 tsp. garlic, minced
* 2 limes, juice of
* salt, to taste
* 4 oz. pico de gallo (recipe on print copy)
* 1 Tbsp. Kosher salt
* 1 Tbsp. serrano pepper, small diced
* 2 Tbsp. lime juice, fresh
Pico de Gallo Ingredients:
* 5 Roma tomatoes, small dice
* 1 c. cilantro, chopped
* 1/2 red onion, small and dice
* 1 serrano pepper, minced
* 1 tsp. garlic, minced
* 2 limes, juice of
* salt, to taste
What to do:
1. Prepare the Pico de Gallo (or substitute a commercially made product).
2. Break up the avocado with two forks. Add in the Pico de Gallo, additional lime juice, kosher salt, and serrano to taste.
Pico de Gallo Directions:
1. In a mixing bowl, combine all ingredients. Adjust seasoning with lime, salt, and cilantro as needed.
Recipe courtesy of Cantina 1511 restaurant, Charlotte, NC
2. Break up the avocado with two forks. Add in the Pico de Gallo, additional lime juice, kosher salt, and serrano to taste.
Pico de Gallo Directions:
1. In a mixing bowl, combine all ingredients. Adjust seasoning with lime, salt, and cilantro as needed.
Recipe courtesy of Cantina 1511 restaurant, Charlotte, NC