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

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