Yield: 4 Servings
|1 dash||Olive oil (optional)|
|\N \N||Chiles to taste (I found 2 Jalapenos a bit mild)|
|1 large||Ripe tomato|
|\N \N||Garlic/salt etc.|
|4 \N||Sq. inches green pepper|
|2 larges||Fresh basil leaves|
THE SHOCK INGREDIENTS
I thought I'd share with you this variant on the traditional Guacamole I knocked up last night:
I didn't expect to taste the basil but it really shone through very strongly. I put this down to its strong affinity to tomato.
Also I was concerned the pepper would spoil the other flavour but its aroma blended in to produced a slightly sweeter aftertaste.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .