Yield: 4 Servings
|3 \N||Ripe Haas avocados; mashed|
|3 \N||Roma tomatoes; skinned & chopped coarsely|
|1 small||White onion (flat bottom rather than round or pointed); minced|
|2 \N||Shallots; minced finely|
|1 \N||Clove garlic; crushed & minced|
|2 tablespoons||Fresh cilantro or 1\" cube Ivory soap (just kidding); chopped|
|2 teaspoons||Greek oregano; crushed & finely chopped|
|\N \N||Fresh chiles to taste; seeded & finely chopped - we experiment with different types; or|
|¼ cup||Fresh salsa|
|½ \N||Meyer lemon; juice of|
From: "Scott Ashkenaz" <s_ashken@...> Date: 30 Jul 1996 21:43:32 -0700 Mash and mix into a coarse mixture. (Or is that masture?) Add salt to taste. Adjust spicing to taste. Taste again. Debate. Let Scott have the final word.
CHILE-HEADS DIGEST V3 #058
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .