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Post by nutsberryfarm 🏜 on May 22, 2019 11:23:15 GMT
 food52.com/blog/3933-roberto-santibanez-classic-guacamoleAdapted slightly from Truly Mexican (Wiley, 2011) Makes about 1 3/4 cups 2 tablespoons finely chopped white onion 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt 1/4 cup chopped cilantro, divided 1 large or 2 small ripe Mexican Hass avocados, halved and pitted A squeeze of lime, if desired
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Post by klawrencio79 on May 22, 2019 14:25:33 GMT
food52.com/blog/3933-roberto-santibanez-classic-guacamoleAdapted slightly from Truly Mexican (Wiley, 2011) Makes about 1 3/4 cups 2 tablespoons finely chopped white onion 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt 1/4 cup chopped cilantro, divided 1 large or 2 small ripe Mexican Hass avocados, halved and pitted A squeeze of lime, if desired One of my summer staples, the other being home made pesto that we make from the basil we grow. The fresh cilantro, minced chile and squeeze of lime make the dish.
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Post by nutsberryfarm 🏜 on May 22, 2019 14:28:24 GMT
food52.com/blog/3933-roberto-santibanez-classic-guacamoleAdapted slightly from Truly Mexican (Wiley, 2011) Makes about 1 3/4 cups 2 tablespoons finely chopped white onion 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt 1/4 cup chopped cilantro, divided 1 large or 2 small ripe Mexican Hass avocados, halved and pitted A squeeze of lime, if desired One of my summer staples, the other being home made pesto that we make from the basil we grow. The fresh cilantro, minced chile and squeeze of lime make the dish. what's your recipe?
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Post by klawrencio79 on May 22, 2019 14:39:53 GMT
One of my summer staples, the other being home made pesto that we make from the basil we grow. The fresh cilantro, minced chile and squeeze of lime make the dish. what's your recipe? For guac, it's pretty much what you posted although I prefer shallot to the onion. Chunky guac for this guy. For pesto, truth be told, my wife makes it so I'm not positive. As far as I know, it's just basil, toasted pignoli nuts, garlic, salt and pepper, a squeeze of fresh lemon (and maybe some zest) in the cuisinart and then we run it and slowly drizzle in olive oil until it emulsifies.
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Post by nutsberryfarm 🏜 on May 31, 2019 11:43:21 GMT
For guac, it's pretty much what you posted although I prefer shallot to the onion. Chunky guac for this guy. For pesto, truth be told, my wife makes it so I'm not positive. As far as I know, it's just basil, toasted pignoli nuts, garlic, salt and pepper, a squeeze of fresh lemon (and maybe some zest) in the cuisinart and then we run it and slowly drizzle in olive oil until it emulsifies. cool! never made pesto...yet.
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