I have been watching Rick Bayless on TV a couple of times. He is a famous cook and restaurateur. He also wrote many cooking books and has a cooking program at PBS. I don't cook Mexican food often but this delicious recipe paid my attention. He showed on TV how to make it and also got the recipe in his website:
Note: I modified the recipe because I particularly don't use salt. I haven't used queso blanco either.
Ingredients:
- 1/2 medium white onion, chopped into normal pieces (about 1/3 cup)
- Fresh chiles to taste, stemmed, seeded (if you wish) and finely chopped
- 1/4 cup soft sun-dried tomatoes, chopped into normal pieces (patted dry on paper towels if oil-packed)
- 1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish
- 3 medium-large (about 1 1/4 pounds) ripe avocados
- 1 or 2 tablespoons fresh lime juice
Directions:
Scoop the onion into a normal strainer and rinse under cold water. Shake off the excess water and transfer to a large bowl, along with the green chiles and tomatoes.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Scoop out the pit and discard. Scoop the flesh from the skin and add to the bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree, mixing in all the flavorings. Taste and season with salt and lime juice -, lime juice is a matter of personal preference.
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve. Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and you're ready to serve.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Scoop out the pit and discard. Scoop the flesh from the skin and add to the bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree, mixing in all the flavorings. Taste and season with salt and lime juice -, lime juice is a matter of personal preference.
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve. Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and you're ready to serve.
Makes about 3 cups, serving 6 as an appetizer.
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| Sun-dried tomato guacamole |
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| Sun-dried tomato guacamole |
Enjoy!
