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600+ recipes from Thailand — home cooking, regional, authentic
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mole paste — dissolve in broth for complex Oaxacan mole
Oaxacan red mole paste — milder than negro, ancho-based, sweet
Mole poblano paste — chocolate-chili sauce, chicken, enchiladas
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600+ recipes from Thailand — home cooking, regional, authentic
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mole paste — dissolve in broth for complex Oaxacan mole
Oaxacan red mole paste — milder than negro, ancho-based, sweet
Mole poblano paste — chocolate-chili sauce, chicken, enchiladas
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Cut avocados in half, twist to seperate and remove pits. To remove pits, hold one half of the avocado in your hand and your knife in the other, lightly tap the pit with the knife until it sticks in, and twist. Make a checkerboard pattern into the avocado with your knife. Take a spoon and scoop out the avocado into a medium sized mixing bowl. Use a potato masher to smash your avacados, if you don't have a potato masher you can use a fork, it'll just take a little longer to mash. Roll your lime on the counter to get the most juice out of it. Cut it in half and squeeze half of the lime into the mashed avocados, mix together. Save the other half of the lime in case there is some left over*. Chop your red onion and cilantro up, I recommend chopping them into a rough chop. Add them into the mixing bowl. Then take your jalepeno and cut the stem off. Slice it down the middle. Use a spoon to remove the seeds. Keep in mind that if you don't like your guacamole spicy make sure to remove all of the seeds/interior of the pepper, The seeds are what make the jalepeno hot, the more seeds the hotter the guacamole. Dice half of your jalepeno into small pieces, just for flavoring. Mix your diced pepper into the mixing bowl and voila`, you have incredible guacamole dip! Make sure to wash your hand after you touch the seeds of the jalepeno, the hotness will stay on your hands if you don't. *In the event you have stuffed your belly and you have some to refridgerate...place into a tupperware container put on the lid and bang it on the counter to get all the air bubbles out. Squeeze the other half of the lime ontop and cover the quacamole with plastic wrap (don't cover the container, cover the guacamole). Press down to get it "air tight", then put your lid on and put it in the fridge.