Moe's Southwest Grill Guacamole

This recipe will yield 1 ½ quarts of fresh Moe's Southwest Grill guacamole

Holy Guacamole.
Fresh Avocados, Ripened 6 each
White Onions, Diced 1 ½ cups
Tomatoes, Diced 1 ½ cups
Fresh Jalapenos, diced ½ teaspoon
Cilantro, Chopped ¾ cup
Lime Juice, Fresh 1 ½ ounces
Salt 1 tablespoon


Make sure to mix all ingredients in a large bowl and serve with tortilla chips warmed in a 250 degree oven

Tips: For immediate use, select slightly soft avocados which yield to gentle pressure on the skin. If you are selecting avocados that you plan to use in a few days, buy firm fruits that do not yield to the squeeze test, and leave them at room temperature to ripen.

To pit your avocados, start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate, then remove the seed by sliding the tip of a spoon gently underneath it and lift it out. Next, scoop out the avocado meat with the spoon.

One of the most vexing problems with guacamole is that it spoils very quickly. When preparing guacamole, to help keep the avocado from browning too soon, immediately place the peeled fruit in lemon or lime juice until ready for use. This also adds flavor to your guacamole dish.

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