Yield: 4 Servings
|3 \N||Haas avocado|
|1 \N||Tomato (seeded;cored and chopped course)|
|1 small||Red onion (copped fine)|
|1 \N||Clove garlic (pressed)|
|1 tablespoon||Olive oil|
|½ \N||Lime; juice of|
|\N \N||Cilantro to taste|
From: "John Estes" <JESTES@...> Date: Thu, 25 Jul 1996 10:26:01 EST -0500 Begin with FRESH RIPE ingredients ( if you don't have them stop here) Peel and seed the avocados, mash the avocado LIGHTLY with a large tine fork (I use a meat serving fork). Add lime juice and all the other ingredients.
At this time stir until just mixed. Transfer the guac to a bowl that will just hold everything using a spatula ( you don't want to leave any in the mixing bowl) and smooth/flatten the top of the guac. Smooth a piece of plastic wrap over the mixture to force out ANY & ALL air, this will slow down the browning process. Refrigerate for about 30-45 min, stir and enjoy with blue chips. Pure guacamole heaven...
CHILE-HEADS DIGEST V3 #055
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .