Guacamole ~ My Version

Avocados from Chile

Small, grape like tomatoes from our backyard, Texas

Chilli-Garlic powder from home, Nandyala

Key limes from Mexico

Himalayan crystal salt probably from Himalayas

This is such a culinary bounty from different parts of the world. The moral to this melting pot: It does not matter who you are, what your origins are, or what you imagine you can do. Destiny awaits and you will be rewarded for embracing complexity through simplicity of flavor.

With this nugget :) I wish you a sensible weekend.

Guacamole on a Rusk

Guacamole ~ My Version

2 ripe avocados
1 dozen grape tomatoes
1 teaspoon garlic-chilli powder
2 key limes for juice
4 sprigs of fresh cilantro, finely chopped
1/4 teaspoon salt or to taste

Cut avocados to half, and remove the flesh from the pit. Place the avocado in a bowl. Add the garlic-chilli powder, lime juice and salt. Mix and mash the avocado with a fork or spoon.

Add grape tomatoes and cilantro. Combine well. Chill the guacamole to preserve before serving, if prepared ahead. Serve at room temperature for best taste.

© Recipe and Photos Copyright 2009 Indira Singari.

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