Cooking Class Recipe: Allyson Lara's Superbowl Guacamole
Here's a mild gaucamole everyone at the party will love. Recreational cooking school instructor Allyson Lara believes it shows students how simple, fresh ingredients can sing on the palate. Serve it with good restaurant style tortilla chips (and be sure to make plenty).
Serves 4
Ingredients
2 ripe avocados, soft but not mushy
1 clove garlic, finely minced paste
Juice from one lime
1 tsp salt – or to taste
1 tsp cumin – or to taste
1 medium sized, ripe, tomato – seeded, diced
½ red onion, finely minced
2 Tbsp fresh cilantro, chopped
Method
Slice avocado in half, remove pit and skin. Dice and put into large mixing bowl.
Add lime juice, garlic, salt & cumin.
Mash with a fork until desired consistency – should not be too smooth.
Adjust seasoning to taste.
Just before serving, fold in tomato, cilantro and onion.
Best served immediately, however may be refrigerated up to one hour before.
NOTE: To store before use – flatten top of guacamole and place plastic wrap directly on top. Press plastic securely over surface to prevent air from getting inside.
