Guacamole con cilantro
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Avocados -- mashed | |
| 1 | tablespoon | Lemon juice |
| 2 | Tomatoes -- peel and chop | |
| 1 | cup | Onions -- chopped |
| 1 | teaspoon | Seasoned salt |
| ½ | teaspoon | Lemon pepper |
| 2 | tablespoons | Black olives -- chopped |
| 1 | tablespoon | Green chili peppers -- |
| Chopped | ||
| 1 | tablespoon | Fresh cilantro -- chopped |
Directions
Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill.
Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly.
Recipe By : Jo Anne Merrill