Larry Rose's Guacamole
4 Ripe Avocados. Chill then mash with a potato masher leaving a
goodly amount of chunks. For heavens sake don't puree the darn stuff!
Use Hass avocados during spring through fall seasons, or Pinkerton or
Fuerte winter and spring.
4 Tbs Mayonnaise Chilled.
1 small 2" Sweet Onion, Chopped.
4 cloves Garlic, Minced.`
4 Tbs fresh Cilantro, Cut finely with scissors. Hold back a few
sprigs for garnish.
1 Chile de Arbol, Dried and finely crushed.
1 tsp Cumin powder
1/2 tsp salt
1/2 tsp black pepper
Stir everything together. Spatula it flat into a bowl and sprinkle on
1 Tbs. of lime juice to keep from discoloring. Chill for one hour .
Turn into a serving bowl, garnish with cilantro, parsley and olives.
Dip with warm fresh chicharones (pork rind) and chase with a cold
beer.
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4 Ripe Avocados. Chill then mash with a potato masher leaving a
goodly amount of chunks. For heavens sake don't puree the darn stuff!
Use Hass avocados during spring through fall seasons, or Pinkerton or
Fuerte winter and spring.
4 Tbs Mayonnaise Chilled.
1 small 2" Sweet Onion, Chopped.
4 cloves Garlic, Minced.`
4 Tbs fresh Cilantro, Cut finely with scissors. Hold back a few
sprigs for garnish.
1 Chile de Arbol, Dried and finely crushed.
1 tsp Cumin powder
1/2 tsp salt
1/2 tsp black pepper
Stir everything together. Spatula it flat into a bowl and sprinkle on
1 Tbs. of lime juice to keep from discoloring. Chill for one hour .
Turn into a serving bowl, garnish with cilantro, parsley and olives.
Dip with warm fresh chicharones (pork rind) and chase with a cold
beer.
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