Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Ripe Hass avacados |
½ \N | Red-ripe tomato; chopped |
½ \N | Lime; juice of |
¼ cup | Finely chopped onion |
1 \N | Clove garlic; finely minced |
2 tablespoons | Parched; peeled, seeded, chopped fresh New Mexico hot green chiles or- |
1 \N | Pickled Jalapeno chile; finely minced |
¾ teaspoon | Salt |
Halve & pit avacados and scoop flesh into a bowl. Using 2 knives, cut flesh into ½-inch cubes. Then add tomato, lime juice, onion, garlic, chiles & salt; lightly toss together. Taste and adjust seasonings. Serve immediately. Makes 4 to 6 servings. (NOTE: See 'Parched Peppers' for instructions on making these)
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .