| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 4 | Servings | |
INGREDIENTS
| 1 | Ripe avocado; peeled and diced | |
| 4 | sm | Tomatoes; diced |
| 1 | sm | Red onion; diced |
| 1 | Green pepper; seeded and diced | |
| 1 | Jalapeno pepper; fresh or canned; finely diced -or- | |
| 1 | Green chili; finely diced, (wear rubber gloves) (optional) | |
| 1 | Clove garlic; minced | |
| Salt; to taste | ||
| 2 | tb | Red wine vinegar |
| 1 | tb | Olive oil; or |
| 1 | tb | Salad oil |
| 4 | dr | Tabasco sauce |
INSTRUCTIONS
VEGETABLES DRESSING Joel Ehrlich <Joel.Ehrlich@salata.com> Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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