jamesandtim:
(03/20/2010)
jamesandtim:
Start with fresh ingredients. (03/20/2010)
jamesandtim:
Fresh jalapenos are the only way to go. (03/20/2010)
jamesandtim:
Remove seeds from the jalapenos with a spoon. (03/20/2010)
jamesandtim:
After removing seeds, it should look like this. (03/20/2010)
jamesandtim:
Chopped jalapenos. (03/20/2010)
jamesandtim:
One small brown onion should be enough. (03/20/2010)
jamesandtim:
Chopped onion. (03/20/2010)
jamesandtim:
Two plum tomatoes should be enough. (03/20/2010)
jamesandtim:
Give the tomatoes a rough chop. (03/20/2010)
jamesandtim:
Fresh cilantro is a must. (03/20/2010)
jamesandtim:
Pull off the leaves, discard the stems. (03/20/2010)
jamesandtim:
Chopped cilantro. (03/20/2010)
jamesandtim:
True guacamole requires a molcajete. (03/20/2010)
jamesandtim:
Cut the avocados like this. (03/20/2010)
jamesandtim:
Remove the pit with a chop and twist. (03/20/2010)
jamesandtim:
Ready to mash the avocados. (03/20/2010)
jamesandtim:
After mashing, add some lemon. (03/20/2010)
jamesandtim:
Ingredients are the same colors as the Mexican flag. (03/20/2010)
jamesandtim:
Adding the chopped ingredients. (03/20/2010)
jamesandtim:
The finished guacamole. Serve with chips. (03/20/2010)