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    Nutrition Info . . .

    VitaminsB9, B12, C, D

    Ingredients Jump to Instructions ↓

    1. "Mexican Embassy" Guacamole

    2. 1 large ripe avocado , peeled, pitted

    3. 2 teaspoons fresh lime juice

    4. 1/2 cup chopped fresh cilantro

    5. 2 large garlic cloves, finely chopped

    6. 2 large serrano chilies seeded, chopped

    7. 1/4 teaspoon salt

    Instructions Jump to Ingredients ↑

    1. Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped garlic, serrano chilies and salt and stir to combine.

    2. For California version, mix in:

    3. 3/4 cup pear, peeled and finely diced 3/4 cup seedless grapes, halved 3/4 cup pomegranate seeds Two Salsas Pico de Gallo 1 1/4 pounds plum tomatoes, chopped (can puree some of the tomatoes)

    4. cup chopped red onion 3 tablespoons fresh lime juice 2 serrano chiles, coarsely chopped 1 teaspoon salt Pinch of freshly ground black pepper 1 cup (loosely packed) coarsely chopped fresh cilantro WoWo Papaya Salsa 1 cup firm-ripe papaya, chopped finely Finely chopped jalapeno pepper Juice of one lime (or lemon)

    5. Salt, Sugar, and Black Pepper to taste Cilantro, chopped roughly Cooked shrimp, chopped small Mix together, let the salsa stand for an hour, and serve.


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