| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chicago |
Dip |
6 |
Servings |
INGREDIENTS
| 2 |
|
Ripe avocados; peeled, seeded |
| 1 |
lg |
Tomato; peeled, chopped |
| 1 |
sm |
Green hot pepper; minced |
| 1 |
lg |
Onion; minced |
|
|
Salt to taste |
| 1/4 |
c |
Oil; lemon juice, or dry white wine |
|
|
Corn tortilla chips for dipping |
INSTRUCTIONS
Mash the avocados. Combine all ingredients except the tortilla chips in a
large bowl, mixing well. Taste and adjust seasonings. Chill until ready
to serve. Leave the two avocado pits in the guacamole until ready to serve.
This prevents discoloration.
LA MARGARITA
CHICAGO, MORTON GROVE
WINE: BRILLANTE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”