Tabasco Guacamole With Cilantro Food

CILANTRO GUACAMOLE

Steps:

• Peel, seed and mash the avocado in a bowl.
• Add all the other ingredients.
• Serve right away, or refrigerate for a few hours after sprinking with some extra lime juice, then pressing plastic wrap onto the surface (keeps mixture from turning brown).
• Serve with tortilla chips.

GUACAMOLE

Steps:

• In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

GUACAMOLE, AUTHENTIC RECIPE

Steps:

• Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
• Peel half a white onion and grate into the bowl using a fine tooth grater.
• Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
• Strain and reserve juice to control the final consistency.
• Chop the peeled tomato halves well and add to the main bowl.
• Wash and strip the cilantro leaves, then chop them finely and add.
• Peel and crush, mash or finely mince the garlic and add to the other ingredients.
• Add salt, white pepper, ground cumin, hot sauce and cayenne to taste.
• Halve, peel and seed the avocados then scoop out flesh into mixing bowl.
• Mix ingredients by mashing with the back of a fork.
• Avoid over mixing and keep texture a little on the chunky side.
• Adjust seasonings to taste (remember this will marry up for one hour).
• Add the juice from the strained tomato seeds if mixture is too thick.
• Finish the mixing and transfer to a serving dish.
• Press plastic wrap onto the surface of the mix to avoid oxidation.
• Chill for one to four hours before serving.
• Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete.
• Add this mixture to start the bowl of ingredients.
• Decorate with a coiled tomato rose and sprigs of the cilantro leaves.
• (You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT.
• THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN.
• However you make it, serve guacamole with yellow corn tortilla chips.
• Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
• For best results, deep fry home made chips and serve warm.
• When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
• Cut into wedges and fry in plenty of very hot oil.
• Lightly salt them before serving.
• Excellent topping for flautas, tostadas and tacos, also good in omelets.
• Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera.
• If you are in a hurry, follow the steps below.
• Drain the salsa before using.
• Add to avocado and lime juice, then mash with fork.
• Check for flavor and heat while adding the drained salsa.
• Reserve juice from drained salsa to control the body of the final mix.
• Add the crushed garlic and spices to taste.
• Cover as shown above and chill before serving.
• Be sure to allow ingredients to marry up for at least 1/2 hour.
• You will have a good measure of heat from the salsa, so beware!