Guacamole
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 ripe avocados (preferably Haas)
1 lime, juiced
1 clove of garlic, finely minced
2 medium vine-ripened tomatoes; seeded and diced
1 medium yellow onion; diced
2 jalapenos; seeded and diced
(wear rubber gloves)
1/4 cup cilantro leaves; washed, dried and finely chopped
Kosher salt and fresh ground pepper to taste
Halve and pit the avocados and scoop out flesh in a bowl. Mash avocado to desired consistency and mix in remaining ingredients. Cover with plastic wrap end refrigerate for about an hour before serving. Serve with tortilla chips.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 ripe avocados (preferably Haas)
1 lime, juiced
1 clove of garlic, finely minced
2 medium vine-ripened tomatoes; seeded and diced
1 medium yellow onion; diced
2 jalapenos; seeded and diced
(wear rubber gloves)
1/4 cup cilantro leaves; washed, dried and finely chopped
Kosher salt and fresh ground pepper to taste
Halve and pit the avocados and scoop out flesh in a bowl. Mash avocado to desired consistency and mix in remaining ingredients. Cover with plastic wrap end refrigerate for about an hour before serving. Serve with tortilla chips.
