Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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, .