CUBA ~ Guacamole with Fresh Cilantro ~ Guacamole con Cilantro Fresco
CUBAN GUACAMOLE WITH FRESH CILANTRO
Guacamole con Cilantro Fresco
This guacamole doubles as a salad. Serve on a bed of mesclun with julienned red, yellow, and green bell peppers and chopped ripe tomato.
Makes about 2 cups
1 large ripe avocado, peeled, pit reserved
1/2 cup minced white onion
1 scallion, trimmed and minced
3 ripe plum tomatoes, seeded and chopped
2 tablespoons fresh lime juice
q tablespoon chopped fresh cilantro
1/2 teaspoon Tabasco sauce, or to taste
Salt, to taste
Juice of 1 lemon
Mash the avocado with a fork. Add onion, scallion, 2 of the plum tomatoes, lime juice, cilantro, Tabasco, and salt. Mash and mix together well. To prevent the dip from turning brown, sprinkle with lemon juice and put the avocado pit in the center of the guacamole. Cover tightly with plastic wrap. Should the dip begin to turn dark, fold pit into mixture when ready to serve and it will help to keep dip from turning dark. Refrigerate for 1 to 2 hours. Bring to room temperature when ready to serve and garnish with remaining tomato. Serve with fresh tortilla chips.
Source: "CUBA COCINA!" by Joyce LaFray