Pat and ed kuleto's guacamole

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
2 larges Hass avocados (just ripe, not too soft; see note)
3 tablespoons Mayonnaise
2 tablespoons Salsa
1 tablespoon Crushed capers (use a garlic press)
1 Garlic clove, crushed
2 Arugula leaves, chopped
Juice of 1/2 lime
1 Handful chopped cilantro
2 Green onions, finely chopped
1 pinch Cumin
2 dashes Worcestershire
1 dash Marsala
Salt and pepper, to taste

Halve, peel and pit the avocados. Place the avocado flesh in a bowl and mash with a fork. Do not use a blender; you want some texture.

Stir in the mayonnaise, salsa, crushed capers, garlic, chopped arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce and Marsala.

Taste the mixture and season with salt and pepper.

Note: The avocados should be still firm but slightly yield- ing to the touch,

Yields approximately 2 cups.

PER ¼ CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3 g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.

From an article in the San Francisco Chronicle, 9/15/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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