“The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves.” - Laura Esquivel
We had some avocadoes ripening in the kitchen and our next door neighbour asked if we could use some green tomatoes that she had picked (she/we usually make chutney with them). As we had the avocadoes, we decided to make guacamole with a couple of them. The recipe was given to us by a Mexican acquaintance.
Guacamole with Green Tomatoes
Ingredients
1 tbsp vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ripe avocados; peeled, stones removed
1 small onion, diced
1 clove garlic, crushed
1 red birdseye chilli, seeds removed, finely chopped (optional)
1 lime, juiced
1 teaspoon salt
small handful chopped fresh coriander
2 green tomatoes, seeds removed, diced and drained
1 pinch ground cayenne pepper (optional)
Method
Heat the olive in a frying pan over medium heat and fry the cumin and ground coriander for 1 minute or until aromatic. Transfer to a bowl. Add the avocado and mash until smooth. Add the onion, garlic, chilli (if using), fresh coriander, salt and lime juice. Add the diced tomatoes and stir to combine, sprinkle with cayenne (if using). Season with salt and serve with corn chips.
We had some avocadoes ripening in the kitchen and our next door neighbour asked if we could use some green tomatoes that she had picked (she/we usually make chutney with them). As we had the avocadoes, we decided to make guacamole with a couple of them. The recipe was given to us by a Mexican acquaintance.
Guacamole with Green Tomatoes
Ingredients
1 tbsp vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ripe avocados; peeled, stones removed
1 small onion, diced
1 clove garlic, crushed
1 red birdseye chilli, seeds removed, finely chopped (optional)
1 lime, juiced
1 teaspoon salt
small handful chopped fresh coriander
2 green tomatoes, seeds removed, diced and drained
1 pinch ground cayenne pepper (optional)
Method
Heat the olive in a frying pan over medium heat and fry the cumin and ground coriander for 1 minute or until aromatic. Transfer to a bowl. Add the avocado and mash until smooth. Add the onion, garlic, chilli (if using), fresh coriander, salt and lime juice. Add the diced tomatoes and stir to combine, sprinkle with cayenne (if using). Season with salt and serve with corn chips.
I am in love :)
ReplyDeleteHow many people does this recipe feed, if I only use it for entree with biscuits (or corn chips)?
That quantity should be plenty for 6-8 people, Hels.
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