Yield: 3 Servings
|\N \N||Stephen Ceideburg|
|1 \N||Jalapeno chile, seeded and finely chopped (see note)|
|1 \N||Ripe tomato, finely chopped|
|1 \N||Clove garlic, peeled and finely chopped|
|½ small||Onion, finely chopped|
|10 \N||Sprigs fresh cilantro, chopped|
|3 \N||Ripe avocados, peeled and seeded|
|\N \N||Juice of 1/2 lime|
|\N \N||Tortilla chips|
|\N \N||Additional chopped onion, cilantro, radish slices, crumbled cheese, garnish|
In medium-size bowl, combine jalapeno, tomato, garlic, onion and cilantro. Scoop out avocado meat and gently add to mixture. Using a fork, roughly mash the avocado, mixing in all ingredi- ents. Flavor with salt, then lime juice. Set aside a few minutes to let flavors blend. Serve with tortilla chips, optional gar- nishes and official team colors. To store guacamole, cover with plastic wrap or aluminum foil and refrigerate.
Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin.
Makes 3 cups.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg