Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Avocados, Halved, Pitted, |
| \N \N | And Peeled * |
| ¼ cup | White Onion -- finely |
| \N \N | Chopped |
| 1 \N | Plum Tomato, Ripe -- seed |
| \N \N | & finely chop |
| 1 \N | Clove Garlic -- crush thru' |
| \N \N | Press |
| 2 tablespoons | Lime Juice |
| 2 tablespoons | Fresh Cilantro, Chopped -- |
| \N \N | Optional |
| 1 \N | Jalapeno, Seeded And |
| \N \N | Minced -- or to taste |
| ½ teaspoon | Salt |
* For the best flavor, use Hass avocados with dark, pebbly skins. Do not make guacamole in a blender; it should be chunky, not smooth.
1. In a medium bowl, mash all of the ingredients together with a fork until well mixed but still chunky. Press a piece of plastic wrap directly on the surface and refrigerate until ready to serve, up to 2 days.
Makes about 2 cups from National Cowboy Hall of Fame, Oklahoma City, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co