Official dallas cowboys playoff guacamole

Yield: 3 Servings

Measure Ingredient
\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
½ teaspoon Salt
\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

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