Guacamole Picado

Guacamole Picado - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1/2 small onion, very finely chopped

2 serranos or 1 to 2 jalapenos, stemmed, -- (2 to 3) seeded and very finely chopped

1 ripe, medium-large tomato, cored and very finely chopped, optional

1 clove garlic, peeled and very finely chopped, optional

10 sprigs fresh cilantro, chopped, optional

3 ripe, medium-size avocados

Salt, about 1/2 teaspoon

1/2 lime, juiced, optional

Directions

Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.

Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl.

Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.

The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.

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Latest Reviews

"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make..." - kelly phillips

"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60

"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa

"These Italian meatballs use a standard mix of ground beef and ground pork, with added..." - susan navarrete

"You've got to be kidding. 2000 mg of sodium? Don't think so.Joyce Heddin" - charles b.

"Made with a hint of molasses, these ginger cookies stay soft for days." - amy1028

Happy cooking...