GUACAMOLE CON HIERBABUENA Y GRANADA BY ERIKA MERCADO
GUACAMOLE CON HIERBABUENA Y GRANADA
GUACAMOLE WITH MINT AND POMEGRANATE
For 4 people
FOR THE GUACAMOLE:
4 tablespoons minced onion
14 mint leaves, chopped
3/4 teaspoon coarse salt
4 serrano chiles, minced
2 large ripe avocados, halved and chopped
4 limes, juice
1 dash olive oil
FOR THE GARNISH:
2 ripe pomegranates, seeds removed
TO PREPARE THE GUACAMOLE:
In a molcajete or food processor place onion and puree with mint and salt; add chiles, puree, add chopped avocado. Stir in the olive oil. Blend to obtain a semi-thick puree. Add lime juice, stir to blend well. Correct seasoning.
TO SERVE:
In a bowl or molcajete place the guacamole and garnish with the pomegranate. Serve with toasted tortillas or tortilla chips.
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