| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Tex-, Mex |
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Ripe avocados seeded and peeled |
| 1 |
tb |
(large) lemon juice |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Minced onion |
| 1 |
lg |
Tomato diced |
| 1 |
sm |
Fresh green chili pepper minced |
|
|
Onion |
INSTRUCTIONS
1.Cut avocados in half and remove pit. Scoop out pulp with a spoon. 2. In a
large mortar (molcajete), mash avocados, onion, tomato, and chili. (Note -
you can mash ingredients on a large plate.) 3. Add lemon juice and salt,
mix thoroughly. 4. Serve with corn chips.
NOTES : NOTE: To keep from turning brown, keep covered in refrigerator with
plastic wrap (Saran, etc.) placed directly onto the surface of the
guacamole.
Recipe by: From South Texas Mexican Cook Book by Lucy Garza
Posted to MC-Recipe Digest by c4@groupz.net on Feb 12, 1998
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