Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Ripe avocado; peeled and diced |
4 smalls | Tomatoes; diced |
1 small | Red onion; diced |
1 \N | Green pepper; seeded and diced |
1 \N | Jalapeno pepper; fresh or canned; finely diced -or- |
1 \N | Green chili; finely diced, (wear rubber gloves) (optional) |
1 \N | Clove garlic; minced |
\N \N | Salt; to taste |
2 tablespoons | Red wine vinegar |
1 tablespoon | Olive oil; or |
1 tablespoon | Salad oil |
4 drops | Tabasco sauce |
VEGETABLES
DRESSING
Joel Ehrlich <Joel.Ehrlich@...> Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .