The secret to perfect guacamole is ripe avocados. If you prefer a smoother guacamole, use a blender. Personally, I prefer avocados crushed with a fork with finely cut tomatoes, onions, and cilantro.
Guacamole can be served not only with tortilla chips, but also with fresh sliced vegetables, such as radishes, cucumber, or celery.
Slice the avocados in half along its length and dispose of the seed and skin. Crush the flesh of the avocado using a fork. Drizzle with the lemon juice.
Chop the onions, tomatoes, and cilantro. Crush the garlic.
Mix all the vegetables and avocados together. Salt, pepper, and add the cayenne pepper.
Put the guacamole in a bowl and serve along with tortilla chips or sliced vegetables.
Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.
The jalapeño can be replaced by a few pinches of chili powder.
Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.