| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 4 | Servings | |
INGREDIENTS
| 3 | Haas avocado | |
| 1 | Tomato (seeded;cored and chopped course) | |
| 1 | sm | Red onion (copped fine) |
| 1 | Clove garlic (pressed) | |
| 1 | tb | Olive oil |
| 1/2 | Lime; juice of | |
| Cilantro to taste |
INSTRUCTIONS
From: "John Estes" <JESTES@mhc.edu> Date: Thu, 25 Jul 1996 10:26:01 EST -0500 Begin with FRESH RIPE ingredients ( if you don't have them stop here) Peel and seed the avocados, mash the avocado LIGHTLY with a large tine fork (I use a meat serving fork). Add lime juice and all the other ingredients. At this time stir until just mixed. Transfer the guac to a bowl that will just hold everything using a spatula ( you don't want to leave any in the mixing bowl) and smooth/flatten the top of the guac. Smooth a piece of plastic wrap over the mixture to force out ANY & ALL air, this will slow down the browning process. Refrigerate for about 30-45 min, stir and enjoy with blue chips. Pure guacamole heaven... CHILE-HEADS DIGEST V3 #055 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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