| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Cloves garlic |
| 1 |
cn |
(little) of chopped mild jalapeno pepper (you can use whatever temperature of peppers you want of course. I actually use the medium) |
| 1 1/2 |
|
Avocado pitted and peeled |
| 4 |
c |
Tomato juice ( like to use fresh pureed tomatoes when I can get them garden grown) |
| 1/4 |
|
Finely chopped fresh cilantro |
| 1/2 |
c |
Finely diced red onion |
| 1 |
md |
Onion coarsely chopped if using canned tomato juice or even if using fresh tomatoes if you want |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
In blender, puree the garlic, pepper and the 1 1/2 avocado with 2 C tomato
juice Pur into a pitcher or bowl and add rest of the tomato juice,
cilantro, red onion, tomato (if using), lemon juice and the remaining 1/2
avocado, chopped. Mix and chill at least 1 hour.
Variation: I am sure it will come as no surprise to you that my friend put
vodka into this also. Posted to fatfree digest V97 #179 by Gloriamarie
Amalfitano <gma@adnc.com> on Aug 14, 1997
A Message from our Provider:
“Jesus believes in you”