Guacamole #02

4 Servings

Ingredients

QuantityIngredient
2Ripe Hass avacados
½Red-ripe tomato; chopped
½Lime; juice of
¼cupFinely chopped onion
1Clove garlic; finely minced
2tablespoonsParched; peeled, seeded, chopped fresh New Mexico hot green chiles or-
1Pickled Jalapeno chile; finely minced
¾teaspoonSalt

Directions

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, .