Guacamole
Red bell pepper adds colour and crunch to this guacamole. Mound the guacamole on a lettuce-lined platter and surround it with bowls of black olives, cilantro, and corn chips. Watch it disappear!
Loading ...April 8th, 2012
From the book Princess Tea by Janeen A. Sarlin with Noelle Shipley. Photography by Sheri Giblin. Published by Chronicle Books San Francisco. Reprinted with permission of the publisher. For more great recipes from Princess Tea , check out raincoast.com.
Servings
14Prep Time
10 minutesCook Time
5 minutesIngredients
- 2 ripe large avocados, preferably haas
- 1 1/2 limes, freshly squeezed
- 1/2 medium sweet onion, finely chopped
- 2 ripe tomatoes, finely chopped
- 1/2 large red bell pepper, finely chopped
- 1/2 teaspoons sea salt
- freshly ground black pepper
- 1 jalapeno pepper, seeded and minced (optional)
- 1 can pitted black olives (6 ounces), drained and chopped
- 1 bunch cilantro, chopped
- 12 bags corn chips, one blue and one white, preferably organic
Directions
Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. With the side of a fork or a potato masher, mash the flesh until chunky. Add the lime juice, onion, tomatoes, bell pepper, salt, a grinding of pepper, and jalapeno (if using) and combine well. Squeeze lime juice over the guacamole to inhibit discoloration, press plastic wrap directly on top, and refrigerate until serving time.
To serve, mound the guacamole in a colorful bowl and accompany with the black olives, cilantro, and corn chips.
