Yield: 1 servings
|1 tablespoon||Kosher salt|
|5 mediums||Clove garlic; smashed and peeled|
|3||Small; fresh hot peppers,|
|; such as jalapenos,|
|; stemmed, halved,|
|; seeded and deribbed|
|5 tablespoons||Fresh lime juice|
|3 larges||Ripe haas avocados|
Sprinkle salt over garlic cloves and mince very fine, pressing them into the salt with the flat of the knife from time to time until they form a paste. Add the peppers to the garlic paste and mince again, pressing on the pepper, salt and garlic mixture to make a fine paste that retains all the pepper juices. Scrape into a small bowl, stir in two tablespoons of the lime juice and set aside. Just before serving, cut avocados in half lengthwise. Remove the pit and scoop the meat from the skin with a teaspoon. In a non-metallic serving bowl, mash the avocados with fork. Stir in garlic mixture and remaining lime juice.
© 1992 Barbara Kafka, Party Food (Morrow Books) © 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.