Since I am not a trained chef or cook of anything other than a self-trained cuisine enthusiast I have learned, from experience that making the perfect white rice is more complicated that making a soufflé. The same applies to making my now perfected Guacamole and Sweetbread chips.

I like my Guacamole to have a solid consistency to it therefore I avoid mashing it. The avocados are cooled in the refrigerator about an hour prior to making. Then the avocado is cut and separated from the pit and the skin using a melon ball extractor. Just scoop the avocado out and place in a bowl.

On a large cutting board just chop fresh Cilantrillo, one third to one half onion, one half tomato.

Keep handy and add several sprinkles of garlic powder, use a dash of salt, a dash of pepper, half a lemon juice and mix all the above. Fold the ingredients without mashing them. Add a good helping of hot sauce. 10 drops? Mix again. Taste. Correct seasoning. Enjoy.

Make your own chips and avoid all that excess salt, preservatives and trans fat. Just and idea. Feel free to ask questions via comments below.


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Categories: Metro Gourmet


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