Creamy Mexican Guacamole Recipe
Ingredients
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
| 1 medium-size soft-ripe avocado | ||
| Cottage cheese | 1 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), peeled | |
| 1/8 teaspoon sait | ||
| Cilantro | 2 Tablespoon, minced | |
| Serrano chile | 1 , minced | |
| 1 tablespoon thiniy sliced green onion | ||
| Tomatoes | 2 Small, finely chopped | |
| Cilantro sprigs | ||
| Water | 8 Cup (16 tbs), crisped | |
| Tortilla Chips, purchased tortilla chips, or bite-size pieces of raw vegetables | ||
Directions
1. Place lemon peel and lemon juice in a blender or food processor. Pit and peel avocado; transfer avocado to blender along with cottage cheese, garlic, and salt. Whirl until smoothly pureed.
2. Spoon guacamole into a serving bowl and gently stir in minced cilantro, chile, onion, and half the tomatoes. (At this point, you may cover and refrigerate for up to 2 hours; stir before serving.)
2. Spoon guacamole into a serving bowl and gently stir in minced cilantro, chile, onion, and half the tomatoes. (At this point, you may cover and refrigerate for up to 2 hours; stir before serving.)
Chef
