Appetizers for a crowd don't get any easier than guacamole, and this one is so full of flavor. It really is just a matter of mixing all the ingredients together. I prefer a chunky guacamole rather than a smooth, blended texture. I usually cut the avocado flesh while it's still in the half-shell, cutting a diced pattern. Then I simply scoop out the flesh into the bowl and mix together with the other ingredients using a rubber spatula. Delicious!
Adapted from: Guacamole, The Barefoot Contessa Cookbook
Makes: 3 cups
Ingredients
4 ripe Haas avocados
3 tablespoons freshly squeezed lime juice (2 limes)
8 dashes Tabasco sauce
½ cup small-diced red onion (1 small onion)
½ cup fresh cilantro leaves, coarsely chopped
1 large garlic clove minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Directions
Cut the avocado in half, remove the pits, and scoop the flesh out of their shells into a large bowl.
Immediately add the lime juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the cilantro and tomatoes. Mix well and taste for salt and pepper.
Adapted from: Guacamole, The Barefoot Contessa Cookbook
Makes: 3 cups
Ingredients
4 ripe Haas avocados
3 tablespoons freshly squeezed lime juice (2 limes)
8 dashes Tabasco sauce
½ cup small-diced red onion (1 small onion)
½ cup fresh cilantro leaves, coarsely chopped
1 large garlic clove minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Directions
Cut the avocado in half, remove the pits, and scoop the flesh out of their shells into a large bowl.
Immediately add the lime juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the cilantro and tomatoes. Mix well and taste for salt and pepper.
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