Guacamole with topping
Votes: 4
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A topping of sour cream, tomatoes, red onion, pickled jalapeños, and chipotle sauce elevates traditional guacamole to a whole new level. It also makes the appetizer look more festive. Serve it with crackers for a quick snack while guests wait for dinner, or serve it at a house party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 ripe avocados
- 0.5 cup chopped cilantro
- 2 limes
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Recipes with similar ingredients: Avocado, lime, cilantro, guacamole sauce, red onion, tomatoes, cumin, chili sauce, queso fresco cheese
Cooking the dish according to the recipe:
- Halve 3 ripe avocados, peel, and dice. Combine in a bowl with diced half a red onion, 1 finely chopped jalapeño (remove the seeds to reduce the heat), 1/2 cup chopped cilantro, the juice of 2 limes, and 1 teaspoon each coarse salt and ground cumin.
- Blend until smooth; season with salt to taste. Top with sour cream, sliced tomato, and some more red onion and cilantro. Sprinkle with crumbled queso fresco, pickled jalapeño rings, and chipotle hot sauce.
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