Guacamole

This is my version of guacamole, a popular Central American uncooked fresh relish or dipping sauce that is now enjoyed in many regions of the world. It turned out to be a perfect accompaniment to Mushroom Quesadilla, served with Mexican Black Bean Pasties. The remains were enjoyed with some blue corn tortilla chips. The final result is worth the attention devoted to the chopping board beforehand, even considering it was eagerly devoured in a fraction of the time.

Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on June 5, 2008 This tangy, spicy and fresh-tasting classic Mexican dip will disappear in no time at all Print this recipe Ingredients: 2 ripe avocados, peeled and pitted 2 tomatoes, seeded and finely chopped 2 shallots, finely chopped 1 small onion, finely chopped 2 scallions, finely chopped 1 clove of garlic, crushed 2 - 3 jalapeños or hot green chili peppers, seeded and finely chopped pinch of ground cumin pinch of chili powder juice from 1 lime 1 tablespoon fresh cilantro, chopped sea salt and fresh ground black pepper to taste Instructions: Put the avocado in a large bowl and mash with a fork or potato masher. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature. Makes about 2 cups or 4 servings

This is my contribution to Weekend Herb blogging, hosted this week by Maninas.