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| Guacamole Picado |
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| Adapted from a recipe
by Chef Priscila Satkoff, Salpicón! restaurant,
Chicago |
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| INGREDIENTS |
QUANTITY |
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| Ripe Mexican Hass avocados |
4 |
| Diced plum tomatoes |
2 cups |
| Chopped onion |
1 cup |
| Chopped cilantro |
1/2 cup |
Finely chopped serrano or
jalapeño chiles |
2 tablespoons, or to taste |
| Extra virgin olive oil |
2 tablespoons |
| Lime juice |
2 tablespoons |
| Salt |
To taste |
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| 1 |
Cut avocados in halves;
twist to separate; remove pits by lightly striking
with a knife blade and twisting; with a spoon,
scoop flesh from shells; dice. |
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| 2 |
In a large bowl, combine
tomatoes, onion, cilantro, chiles, olive oil
and lime juice. Stir in diced avocados. Season
with salt. Serve with tortilla chips or cut-up
vegetables such as jicama or bell pepper strips.
YIELD: 12 portions (about 6 cups) |
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