"Chopped" guacamole (Guacamole picado) from The ¡Salpicon! Cookbook: Contemporary Mexican Cuisine by Priscila Satkoff and Vincent Satkoff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on April 17, 2015

    First use of this cookbook and very happy with it, everything I've made so far were simple and tasty. For this recipe, the tomato salsa was made in advance and drained before adding the avocado resulting in a chunky but not weepy gucamole, it could use a tad more heat, but then the half jalapeno I used was very mild and I did not serve it with the recommended Arbol chile sauce.

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