Cilantro guacamole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe avocados, peeled and | |
| Pitted | ||
| 3 | tablespoons | Peeled, seeded and small |
| Diced tomatoes | ||
| 1 | small | Jalapeno, seeded and minced |
| 2 | tablespoons | Finely chopped onions |
| 1 | teaspoon | Minced garlic |
| Juice of one lemon | ||
| Juice of one lime | ||
| 2 | tablespoons | Finely chopped cilantro |
| Crystal hot sauce to taste | ||
| Salt and pepper | ||
| 1 | cup | Black bean sauce, hot |
| 1 | cup | Pico de Gallo sauce |
| 2 | Corn tortilla strips, | |
| Julienned | ||
| 1 | tablespoon | Brunoise red peppers |
| 1 | tablespoon | Brunoise yellow peppers |
| 1 | tablespoon | Chopped chives |
Directions
Preheat the fryer. In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper. **For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles.
Will keep for up to 8 hours. Place the tortillas strips in the fryer.
Fry for 1-2 minutes or until crispy. Remove and season with Essence. Spoon the sauce on the bottom of the plate. Mound the guacamole in the center of the sauce. Arrange the scallops around the guacamole. Spoon the pico de gallo on top of each scallop. Pile the tortilla strips on top of the guacamole. Garnish with the peppers, chives and Essence.
Yield: about 2 cups
ESSENCE OF EMERIL SHOW #EE2374