Willsellout
Well-Known Member
So I've been making this for a few years. I get asked to bring it pretty much everywhere I go so I figured I'd share with my brethren.
Now I do this all by taste and I encourage you to do the same. The key to this recipe are the ingredients. It is a little labor intensive but well worth it in the end.
Here are the base ingredients; makes enough for a large party:
5 medium avocados- (Make sure they are firm but that they give some when you press on the flesh at the store. They need to be a little firmer because you want them to stand up to the mixing well.)
3 medium tomato's deseeded and chopped
1/2 medium red onion chopped (I've used as much as a whole medium and it was great)
1 Jalapeno diced- (seeded if you don't want it hot!) or any other pepper that you may like.
1/2 tsp cayanne pepper
1/2 tbsp Garlic salt
1 tsp Lawry's seasoned salt
Fresh cracked black pepper(use a lot)
1/2 of a lime's juice(fresh)
Cilantro for garnish
That's it. Mix and taste until you get your desired flavor. All measurements are guestimated.
Another good recipe for mexican dishes is the following
1 medium yellow onion halved and sliced thinly
2 sliced yellow peppers roasted and deseeded (unless you like it really hot)
Juice of 4 lemons (fresh squeezed)
1 tsp salt
1 tsp pepper
throw this all together in a dish at least one day before the dinner. The longer it sits the better it gets. Keeps for up to 5 days. this is great on Fajitas or Carne Asada; just spoon it on!
Dan
Now I do this all by taste and I encourage you to do the same. The key to this recipe are the ingredients. It is a little labor intensive but well worth it in the end.
Here are the base ingredients; makes enough for a large party:
5 medium avocados- (Make sure they are firm but that they give some when you press on the flesh at the store. They need to be a little firmer because you want them to stand up to the mixing well.)
3 medium tomato's deseeded and chopped
1/2 medium red onion chopped (I've used as much as a whole medium and it was great)
1 Jalapeno diced- (seeded if you don't want it hot!) or any other pepper that you may like.
1/2 tsp cayanne pepper
1/2 tbsp Garlic salt
1 tsp Lawry's seasoned salt
Fresh cracked black pepper(use a lot)
1/2 of a lime's juice(fresh)
Cilantro for garnish
That's it. Mix and taste until you get your desired flavor. All measurements are guestimated.
Another good recipe for mexican dishes is the following
1 medium yellow onion halved and sliced thinly
2 sliced yellow peppers roasted and deseeded (unless you like it really hot)
Juice of 4 lemons (fresh squeezed)
1 tsp salt
1 tsp pepper
throw this all together in a dish at least one day before the dinner. The longer it sits the better it gets. Keeps for up to 5 days. this is great on Fajitas or Carne Asada; just spoon it on!
Dan