Monday, February 1, 2010



Y: 8
4 medium tomatoes (concasse')
4 ripe avocados,  preferably fuerte/Florida avocado (Green)
juice of 1 medium lime
1/2 small sweet onion
2 garlic cloves
small bunch of fresh cilantro, chopped
3 fres red chiles
tortilla chips, to serve

1. How to make tomato concasse'-
  - Cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
  -Leave the tomatoes in the water for 3 min. then lift them out using a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins completely. Cut the tomatoes in half, remove the seeds w/ a teaspoon, then chop the flesh rougly and set it aside.
2. Cut the avocados in half, then remove the pits. Scoop the flesh out of the shells and place it in a food processor or blender. Process until almost smooth, then scrape into a bowl and stir in the lime juice.

3. Chop the onion finely, then crush the garlic, Add both to the avocado and mix well. Stir in the cilantro.

4. Remove stalks from the chiles, slit them, and scrape out the seeds with a small sharp knife. Chop the ciles finely and add them to the avocado mixture with the chopped tomatoes. Mix well.

5. Check the seasoning and add salt to taste. Cover with plastic wrap and chill for an hour before serving as a dip with tortilla chips.

**If it is well covered, guacamole will keep in the ref for 2-3 days.

I love these new scoop shaped chips..perfect for this kind of dips!

No more double dipping!!! I serve it this way, the guest will have a choice of plain guacamole or a combination of the queso dip check recipe HERE

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