Thursday, May 5, 2011

California Guacamole Recipe

California Guacamole Recipe

Here in California, guacamole is inseparable from beer. There are many great Mexican beers but if you can find Pacifica or Tecate you’ll enjoy their fresh, crisp bite with this classic Mexican appetizer.

  • 3 3 3medium, fully ripe avocados
  • 1/4 0.25 0.25cup CUP_USVolumefreshly squeezed lime juice
  • 1/3 0.33 0.33cup CUP_USVolumefreshly chopped cilantro
  • 1 1 1medium shallot, minced
  • 1 1 1tablespoon TABLESPOON_USVolumeroasted garlic (see separate recipe)
  • 1 1 1small jalapeno, seeded and minced
  • 1 1 1teaspoon TEASPOON_USVolumesalt 
  1. Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.
  2. Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno and salt.
  3. Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)

    Note: Makes about 2 cups, serves 4 to 6 


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