NEVER BROWNS GUACAMOLE
3 ripe avocados, stone and skin removed
small handful cilantro, minced
juice of 1 lime
3 scallions, white and light green part only, diced
1 jalepeno, minced (seeds and membrane removed for mild, or not for spicy)
small handful cilantro, minced
juice of 1 lime
3 scallions, white and light green part only, diced
1 jalepeno, minced (seeds and membrane removed for mild, or not for spicy)
OK here is the secret: Dissolve 1/4 cup sea salt in 2 cups of water. Add the peeled and stoned avocados to the salt water, and leave them in for about 5 minutes. Drain the water and transfer the avocados to a clean bowl. The salt water doesn’t make the guacamole salty, but I find that I don’t need to add any additional salt to the recipe.
Mash them up, with a fork, potato masher, or whisk and add the remaining ingredients. Serve with jicama tacos or cut up veggies, or with eggs,
(1) Murray, Michael, The Encyclopedia of Healing Foods 2005
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