Guacamole #02

Yield: 4 Servings

Measure Ingredient
2 Ripe Hass avacados
½ Red-ripe tomato; chopped
½ Lime; juice of
¼ cup Finely chopped onion
1 Clove garlic; finely minced
2 tablespoons Parched; peeled, seeded, chopped fresh New Mexico hot green chiles or-
1 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, .

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