Also I used half the broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave
it an additional squeeze of lime juice.
Not exact matches
I love to have
additional toppings to add to soups like this so I chopped up some cilantro, added a
squeeze of lime juice, some avocado, a sprinkle
of grated cheddar and crushed tortilla chips.
Serve with
additional herbs and a
squeeze of lime juice.
Squeeze the
juice of one
lime into the pot and season with
additional spices and salt & pepper to taste.
INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly
squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads
of romaine hearts
Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.