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CLASSIC GUACAMOLE. Ingredients: 2 ripe Hass avocados, preferably from Mexico. Fine sea salt and freshly ground black pepper to taste. 2 teaspoons fresh lime or lemon juice. 2 teaspoons fresh ...
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine , it has become part of international cuisine as a dip, condiment , and salad ingredient.
The high price of guacamole starts before it’s mixed with lime, tomato, and onions—it begins at the root. ... we have 2-3 employees dedicated to guac making during morning prep,” Panthaky ...
It is based on the reddish glow of the morning or evening sky, caused by trapped particles scattering the blue light from the sun in a stable air mass. [ 5 ] If the morning skies are of an orange-red glow, it signifies a high-pressure air mass with stable air trapping particles, like dust, which scatters the sun's blue light.
In Venezuela the sauce is made from avocados, olive oil, salt, pepper, lime juice or vinegar, cilantro, parsley, green bell peppers, onions, worcestershire sauce, garlic, and chili peppers. [2] The Venezuelan sauce is similar to Mexican guacamole. It is served over parrillas (grilled food), arepas, empanadas, and various other dishes.
Once the guacamole has been transferred to a container, drop the pit directly in the center, smooth out the surface and cover the surface with plastic wrap, as you'd do in method #1. People swear ...
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2 Hass avocado, halved, pitted and peeled; 1 / 4 cup low-fat sour cream or Greek yogurt; 1 small jalapeño, seeded and thinly sliced; 2 tbsp minced red onion; 2 tbsp chopped cilantro; 5 tbsp fresh ...