Guacamole`
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Avocados, Halved, Pitted, |
| And Peeled * | ||
| ¼ | cup | White Onion -- finely |
| Chopped | ||
| 1 | Plum Tomato, Ripe -- seed | |
| & finely chop | ||
| 1 | Clove Garlic -- crush thru' | |
| Press | ||
| 2 | tablespoons | Lime Juice |
| 2 | tablespoons | Fresh Cilantro, Chopped -- |
| Optional | ||
| 1 | Jalapeno, Seeded And | |
| Minced -- or to taste | ||
| ½ | teaspoon | Salt |
Directions
* 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