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  Added: Oct 20, 2006  •  Visited (348)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Avocado Sauce With Tomato And Coriander
What You Need:
  • 2 large ripe avocados
  • 1 tablespoon finely chopped onion
  • 1 tablespoon rinsed and finely chopped canned serrano chili
  • 1 medium tomato, peeled, seeded and coarsely chopped (see salsa cruda)
  • 1 tablespoon finely chopped fresh coriander (cilantro)
  • ˝ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

  • How To Cook:
    1. Cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh.

    2. Strip off the skin with your fingers starting at the narrow or stem end (the dark-skinned variety does not peel as easily; use a knife to pull the skin away, if necessary).

    3. Chop the avocados coarsely; then, in a large mixing bowl, mash with a fork to a smooth puree. Add the chopped onion, chili, tomato, coriander, salt and a few grindings of black pepper, and mix them together gently but thoroughly.

    4. Taste for seasoning. To prevent the "guacamole" from darkening as it stands, cover it with plastic wrap or aluminum foil and refrigerate until ready to use.

    5. Stir before serving, and serve either at room temperature or chilled as a dip with fried tortillas, as a sauce for tacos or tostadas or as a salad heaped on chilled lettuce.

    To Make: about 2 cups
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Fruits » Avocado
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Sauces & Condiments


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