Question ID: 1000-6116-1-2-3-9
Recipe Description
You will need:(*Ingredient amounts depend on how you like 'em done! This recipe is not that amount-specific. The main ingredient ratio, though, is that the avocado should be the major ingredient here.)- An avocado/avocadoes (of course)- Tomatoes- Onions- Lime- Chilies (optional)- Mexican spice blend/Taco seasoning
Finely chop the onions into very small pieces and put them into a bowl of cold water.Set aside and let them bath for a while. This is done so the "spiciness" of the onion would be just mild. You don't like an astringent and pungent guac.
Prepare your avocado by slicing them lengthwise towards the seed. Work the knife around the avocado 360 degrees.After slicing, simply twist the two pieces of avocado and separate them. Discard the seed (or plant it!). You now have two sexy pieces of avocado.Scoop the avocado flesh into a bowl and set aside while preparing the limes.
Slice the limes lengthwise, or where you would cut all of the fleshy sections in the middle (as seen in the picture). This is quite crucial for maximum juice extraction (oh come on, you know that already. Don't ya? Kidding.)!...my limes are small? I knew you would notice that. Why, yes. I wasn't able to find the real-deal limes, and the things available around by then are calamansi limes.These cute limes are popular and widely used in the Philippines and in our cuisine. They taste relatively the same as the ordinary ones, but I prefer calamansi over those since these are much flavorful.Going back, squeeze the lime over the avocado meat, catching any seeds.Mash the avocado with the lime juice. The lime juice doesn't just give the guacamole a good zesty and tangy flavor, but it also aid for preventing the avocado meat to oxidize or turn brown.
Get back to the onions and scoop them out of the water and into the avocado mash.
I used four small tomatoes here for one big avocado.Slice them lengthwise and de-seed them. Mince the tomatoes and add them to the avocado mix.
I used one big mild chili here for the batch.Slice open the chili and de-seed. Discard the seeds along with the fleshy membranes.Dude, you don't want to chew on some of those seeds with your guac. Unless 'u mad. Your choice ;).Mince the chili into fine, fine pieces and add to the avocado mix.
Add Mexican spice blend or Taco seasoning to the mix! I put about two tablespoonfuls.But, if you don't have the spice blend or the seasoning, you can just put a tablespoon of ground cumin and a teaspoon of salt and pepper (to taste) to the mix.
Lastly, mash and mix the ingredients altogether!You can make it as chunky or as saucy as you want. Personal preference, I want little chunks in mine.Put or serve in a container for dipping and storing and you're good to go! Dip or spread away! The possibilities are endless with this magic sauce.For storage, close seal with lid and put in the fridge. The batch would be good for a week or so. I doubt that it would stay for a week in your fridge, since you ate it all already. LOL, just kidding.
I hope you enjoy and make my recipe! Thanks!
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
____________
Let There Be Avocadoes.
STEP 2
Thanks!
Choices:
(A) How to Make Pavlova
(B) Putting Dough Through the Pasta Machine
(C) gram Pieces
(D) Mince Your Onions!
(D) Mince Your Onions!