Guacamole #02
4 Servings
Ingredients
| Quantity | 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 |
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, .