Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, guacamole with vinegar. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This Guacamole with Balsamic Reduction is rich, creamy, flavorful, and will rock your guac lovin' taste buds. You can never really go wrong with guacamole, but this recipe gives it a unique twist. The cilantro and lime adds a simple but fresh complimentary flavor for the richness of the avocado - top that with balsamic reduction and you are.
Guacamole with Vinegar is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Guacamole with Vinegar is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook guacamole with vinegar using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Guacamole with Vinegar:
- Take 1 avocado
- Prepare 2 tomatoes
- Take 1 onion
- Make ready 2 TBS vinegar
- Make ready 1 pinch salt
- Take Dania
Typically, lemon or lime juice is used, but vinegar has the same effect. Avoid adding too much as the acidity can overpower the flavor of the avocado. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. Slice the cucumbers as thin as possible, using a mandolin if desired.
Instructions to make Guacamole with Vinegar:
- Chop the tomatoes, onion and dania. Put them together.
- Peel the avocado and mix with the mixture.
- Add the vinegar then salt.
- Mix well then serve.
Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using). Take one ripe but firm avocado and cut it in half lengthwise. Remove pit. *Drizzle the vinegar on the two avocado halves, adding the majority of the balsamic in the little "wells" but drizzle some of the vinegar onto the rest of the avocado halves to avoid oxidation. Next add the grapeseed oil or olive oil, in the same manner as the vinegar.
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