Yield: 6 Servings
|2||Ripe avocados; peeled, seeded|
|1 large||Tomato; peeled, chopped|
|1 small||Green hot pepper; minced|
|1 large||Onion; minced|
|Salt to taste|
|¼ cup||Oil; lemon juice, or dry white wine|
|Corn tortilla chips for dipping|
Mash the avocados. Combine all ingredients except the tortilla chips in a large bowl, mixing well. Taste and adjust seasonings. Chill until ready to serve. Leave the two avocado pits in the guacamole until ready to serve.
This prevents discoloration.
CHICAGO, MORTON GROVE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .