Colombian Guacamole | leslie-woodward

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April 27, 2017

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Colombian Guacamole

August 11, 2015

 My mom has one way of cooking pretty much everything she makes, and it is what my Abuela taught her when she left for college. Sofrito means different things to different Latin American countries, but for Colombia, (I can hear my mom's words in my head) Cebolla, Cebollin, y Tomate-- onion, green onion, and tomato. Along with copious amounts of Cilantro of course. I threw these favorite flavors of mine together into my guac, and I am often told that it is the best guacamole that the taster has ever had. It is that good.

 

  • 3 avocados

  • 3 green onions

  • large handful of cherry tomatoes, cut lengthwise and then thinly sliced into half moons

  • as much cilantro as your heart desires, for me it is 1/3-1/2 cup, chopped

  • 1-2 tbsp minced jalapeno 

  • 4 cloves garlic

  • 2 tbsp lime juice

  • salt and pepper to taste

 

Mash avocados and add everything together. Taste and adjust salt, pepper, and lime as needed.

 

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