Month: September 2020

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Quick and Easy Guacamole

Guacamole is one of the easiest recipe to make and it is ready in no time!

This dip is usually served with Tortilla chips or any of your favorite chips but
It can be used to top the Tacos, deviled eggs or it can be a good spread on your sandwich.

This recipe has the right amount of each ingredient to me but feel free to add more Cilantro, or lime juice or any other ingredient.
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Quick and Easy Guacamole

Course Dip, Salad, Spread
Cuisine Mexican
Keyword Guacamole, dip, salad, spread, avocado
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Author LDSโ€˜s Mom

Ingredients

  • 1 large avocado
  • 1 small tomato, diced about 1 tbsp (juice and seeds removed)
  • 1 tbsp diced onion
  • 1 tbsp fresh chopped cilantro
  • 1 tsp minced garlic
  • 1 tbsp lime juice
  • 1 jalapeรฑo, seeded and minced (optional)
  • 1/2 tsp salt or to taste

Instructions

  1. Slice the avocado lengthwise into half.

  2. Remove the pit and scoop out the avocado from the peel with a spoon into a bowl.

  3. Mash the avocado with a fork to your desired consistency ( smooth or chunky)

  4. Add onion, tomato, cilantro, garlic, lime juice, jalapeรฑo(optional) and salt to taste. Gently mix with a fork.

  5. Serve with tortilla chips or any of your favorite chips.

Recipe Notes

  • You can add a dash of cumin to the Guacamole if you like.
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Simple Pepper Salad

This is the easiest pepper salad or appetizer. Itโ€™s better served cold with a good traditional bread but any type of bread will work.
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Simple Pepper Salad

Course Salad, appetizer
Keyword pepper salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author LDSโ€˜s Mom

Ingredients

  • 8 Anaheim peppers
  • 1/3 cup black olives, pitted
  • Salt to taste
  • Olive oil
  • Vegetable oil spray

Instructions

  1. Wash the peppers and dry them with paper towel.

  2. Place the peppers in a baking sheet, lined with aluminum paper for easy clean up.

  3. Spray with vegetable oil (about 2 tablespoons).

  4. Bake in a 400ยฐF preheated oven for 30 to 40 minutes. Make sure to flip them over after the first 15 to 20 minutes of baking.

  5. Place the peppers in a Ziploc bag, that makes it easy to peel off the outer skin.

  6. Peel off the outer skin.

  7. Remove the seeds and internal ribs.

  8. Cut the peppers lengthwise into strips.

  9. Place in a bowl and season with salt.

  10. Add olive oil (1 tablespoon or more).

  11. Serve the Pepper salad in small plates (serve it cold).

  12. Garnish with black olives.

  13. Enjoy it with your favorite bread.

Recipe Notes

  • You can obviously use any type of peppers you like.
  • You can add chopped cilantro or grated fresh garlic to the pepper salad ย (or both).
  • You can garnish the pepper salad with boiled eggs.
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