Guacamole with nachos

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Original Guacamole Recipe


4 ripe avocados,
3 Tbsp. fresh lime juice,
2 tsp. chopped cilantro,
2 Tbsp. pure olive oil,
½ red bell pepper, finely chopped,
1 tablespoon chopped shallot,
1 small jalapeno, chopped - optional,
1 Roma tomato, seeded and finely chopped,
2 oz. feta cheese, crumbled,
salt and pepper to taste.


Put the peeled and pitted avocado in a mixing bowl and mash it into a coarse paste, adding the lime juice and olive oil. Add the remaining ingredients except the feta cheese and stir them into the avocado paste. Put a piece of plastic wrap over the surface of the guacamole removing all the air from under the plastic, and let it sit for 15 minutes in refrigerator before serving. When all the flavors have mixed together, remove the wrap and serve the guacamole with Mexican tortilla chips on the side. Crumble the feta over the guacamole right before serving.

Guacamole is a traditional Mexican dip with high content of vitamins and healthy fats from the avocado. It is very popular in Central America and North America, where it is served as appetizer dip in every Mexican restaurant and many bars. High volume restaurants often use frozen guacamole to save on their labor cost. If you do not want to make fresh guacamole, the frozen is a good option. If you store fresh guacamole in the fridge, you have to wrap it tightly and remove all air under the wrap, otherwise the surface will become very dark.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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