Super Bowl Guacamole
Chef Larry's Recipe
POSTED: 11:15 am PST February 3,
2005
Ingredients
Prepare "Pico de Gallo" by combining ingredients in a large bowl. Mix thoroughly. Season with salt and pepper. Add avocado, mashing gently until all are well incorporated. Adjust seasoning if necessary. Cover tightly and refrigerate until service. Serve with tortilla chips or as a condiment. Chef Larry's Notes
If preparing both a fresh salsa and guacamole. Simply double "Pico de Gallo" reserving half for the guacamole. Take remaining "Pice de Gallo" and serve as a chunky salsa or puree in blender for a smooth "salsa fresca". For more "heat" increase the amount of jalapeno pepper. Makes 4-6 Servings
- 6 Ripe California Avocados, halved, pitted and peeled
- 1 1/2 cup Fresh tomatoes, diced 1/2 cup Red onion, finely diced 1/2 tsp. Jalapeno pepper, seeded, finely diced 1 tsp. Fresh garlic, minced 1 T. Cilantro, minced Squeeze of Fresh lemon juice Salt to taste Fresh ground black pepper to taste
Prepare "Pico de Gallo" by combining ingredients in a large bowl. Mix thoroughly. Season with salt and pepper. Add avocado, mashing gently until all are well incorporated. Adjust seasoning if necessary. Cover tightly and refrigerate until service. Serve with tortilla chips or as a condiment. Chef Larry's Notes
If preparing both a fresh salsa and guacamole. Simply double "Pico de Gallo" reserving half for the guacamole. Take remaining "Pice de Gallo" and serve as a chunky salsa or puree in blender for a smooth "salsa fresca". For more "heat" increase the amount of jalapeno pepper. Makes 4-6 Servings
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