Fiesta.

I learned to do Guacamole in Ecuador, there I also learned that avocado is not the fruit I thought it was. In Brazil, we consume avocado as a fruit, merely used as an ingredient for desserts and smothies. Occasionally my mom would exotically put it on a salad. But, in Ecuador I saw it as a garnish for almost everything: fish, soup, salad, and ceviche.
What surprised me about Guacamole in addition to being salty, was the festive fresh explosion of flavors from the combination of lime and cilantro which is simply delicious.

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Guacamole

• 4 hass avocados
• 1 tomato, seedless and small-diced
• 1/4 of small-diced red onion
• 1 Tp of cilantro chopped
• juice of 1 lime
• salt and black pepper

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a bowl. Smash the avocados with a fork until smooth. Add the other ingredients. Mix well .

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