Guacamole (for Tex-Mex Pancakes) Recipe

Ingredients

2 ripe tomatoes

½ cup cilantro leaves (fresh coriander) finely chopped

1 medium white onion, grated

2 cloves garlic, crushed and minced

¼ cup fresh lime juice

2 or 3 jalapeño peppers, or to taste

3 ripe avocados

2 ripe tomatoes

30 grams cilantro leaves (fresh coriander) finely chopped

1 medium white onion, grated

2 cloves garlic, crushed and minced

60 ml fresh lime juice

2 or 3 jalapeño peppers, or to taste

3 ripe avocados

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Soy Free

In a bowl, pour boiling water over the tomatoes.
Let stand 30 seconds and drain.
Slip off the skins and cut the tomatoes in half.
Squeeze out the seeds and chop coarsely.
Squeeze out the remaining juice and discard or reserve for another use.
Transfer to a bowl and stir in the cilantro, onion, garlic and lime juice.
Chop the jalapeño peppers finely, being careful to wash your hands afterward to avoid burns.
Remove the seeds.
Stir the peppers into the tomato mixture.
When ready to serve, mash the avocados coarsely with a fork or potato masher (do not purée) and fold them into the tomato mixture.
Cover the surface of the Guacamole with plastic wrap between servings to prevent it from darkening.