East Indian Guacamole
Recipe Description
The vast subcontinent of India, land of exotic spices, tandoor ovens and chutney, provides cooks with an endless array of new tastes and sensations for experimenting.Ingredients
- 4 Hass Avocado|California avocados
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- ½ Cup finely chopped white Onion
- ½ Cup chopped cilantro
- ¼ Cup chopped fresh mint
- 2 Tbsp jalapeño pepper|jalapeno pepper, preferably red, finely chopped
- 1 tsp salt
Coarsely mash (DO NOT PUREE) Hass Avocado|California avocados; stir in lemon juice and honey. Fold in remaining ingredients. Serve with poori, chapati, naan.
Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.
Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.
This article uses material from the "East Indian Guacamole" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
