Home Made Guacamole Mold Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| 1 cup chicken broth or bouillon | ||
| Ripe avocados | 2 Large | |
| Lemon juice | 2 Tablespoon | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Onion | 2 Teaspoon, grated | |
| Seasoned salt | 1 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Diced green chilies | 2 Tablespoon, canned | |
| Hot pepper sauce | 1 Dash | |
| Tortilla chips or corn chips | ||
Directions
In a small bowl, stir gelatin into cold water.
Let stand for 3 to 4 minutes to soften.
In a small saucepan, bring chicken broth or bouillon to a boil.
Stir into gelatin mixture until dissolved; set aside.
In a medium bowl, mash avocados.
Stir in lemon juice, sour cream, grated onion, seasoned salt, chili powder, green chilies and hot pepper sauce.
Slowly stir in dissolved gelatin mixture until evenly distributed.
Pour into a 4-cup mold.
Refrigerate until firm, 4 to 6 hours.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto a small platter or tray; remove mold.
Serve with tortilla chips or corn chips.
Let stand for 3 to 4 minutes to soften.
In a small saucepan, bring chicken broth or bouillon to a boil.
Stir into gelatin mixture until dissolved; set aside.
In a medium bowl, mash avocados.
Stir in lemon juice, sour cream, grated onion, seasoned salt, chili powder, green chilies and hot pepper sauce.
Slowly stir in dissolved gelatin mixture until evenly distributed.
Pour into a 4-cup mold.
Refrigerate until firm, 4 to 6 hours.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto a small platter or tray; remove mold.
Serve with tortilla chips or corn chips.
Chef
