Ingredients:

2 medium tomatoes, without seeds
1 medium red chile pepper (Dedo-de-moça)
1/4 cup fresh coriander
1 medium avocado
Juice of a medium lemon
1 medium onion, chopped
3 tablespoons olive oil
Sal to taste

Serve with tortillas, tortilla chips or other chips

Preparation:

Cut the tomatoes in very small cubes. Cut the chile open (lengthwise), remove seeds and filaments, and chop finely. Chop the fresh coriander, also finely. Set aside.

Peel avocado, remove the pit and put the flesh in a deep bowl. Smash the pulp with a fork, leaving some small pieces. Sprinkle with lemon juice.

Add tomatoes, pepper, coriander, onion, olive oil and salt. Mix well and serve immediately.

Tips:

Serve the guacamole as soon as it’s done, so the avocado won’t get dark and bitter. In case you can’t serve it immediately, keep the guacamole in the fridge and place the avocado pit inside it (after rinsed and dried with a paper towel).

Time Required: 20 min
Servings: 6 Servings

Photo Credit: Casers Jean

Ingredients
1/2 Kg tapioca
2 cups water

Serve With:

Cottage cheese, parsley and turkey breasts
Ham and cheese
Mozzarella, oregano (marjoram) and tomatoes

Sweet Options:

Milk Caramel (Doce de leite/Dulce de Leche) with grated coconut
Nutella
Milk Chocolate

Preparation

Put the tapioca in a pan. Cover evenly with half of the water, and mix with your fingertips. Pour the remaining water, mix well and dissolve any remaining lumps.

Put a clean skillet over high heat. Sift the mix over the skillet and cook.