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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Guacamole Dip Recipe

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This recipe for Guacamole Dip is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ripe Haas Avocados
1 ripe Italian tomato, seeded and finally chopped
1 large clove of garlic finely minced
1 small yellow onion finely minced
1 or 1/2 small jalapeno pepper finely minced
1 lemon and 1 lime (need for Juice and zest)
Tsp of cumin
2 tbsp minced cilantro
Red pepper sauce
Sea salt
Directions:
Directions:
Halve each avocado, scoop out both pits and then scoop out the flesh unto a plate, mash the avocado flesh with a fork. Combine the seeded chopped tomato, minced garlic, minced onion, minced cilantro and minced jalapeno pepper with the mashed avocado, mix thoroughly, empty the mixture into a bowl.

Zest the lemon and lime and then slice both in half adding a healthy tablespoon of each juice into the mixture. Add red pepper sauce, cumin and sea salt to taste. Sprinkle the zest over the top, cover with plastic wrap and refrigerate. Prior to serving, bring the guacamole to room temperature.

 

 

 

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