Cantina Laredo Recipes

TOP SHELF GUACAMOLE (CANTINA LAREDO'S)

Steps:

• Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
• Cut avocado in half and remove the seed.
• With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
• Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.
• With two forks, mash the avocados to make a chunky paste.
• Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.
• Serve with chips and enjoy!

CANTINA-STYLE SALSA

Steps:

• Place all ingredients except the Tabasco in a blender. Pulse until the ingredients are chopped but not pureed. Add Tabasco sauce to taste. For best flavor, refrigerate at least 2-3 hours before serving.

TOP SHELF GUACAMOLE (CANTINA LAREDO'S)

Steps:

• 1. Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
• 2. Cut avocado in half and remove the seed. With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
• 3. Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl. With two forks, mash the avocados to make a chunky paste.
• 4. Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes. Serve with chips and enjoy!