| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
8 |
Servings |
INGREDIENTS
| 3 |
|
Plum tomatoes, seeded and finely diced |
| 2 |
|
Scallions, white part only, trimmed and thinly sliced |
| 1/2 |
|
Red bell pepper, seeded, deveined and finely diced |
| 1/2 |
|
Jalapeno pepper, seeded, deveined and finely chopped |
| 1/2 |
ts |
Peeled, finely chopped garlic |
| 1/2 |
|
Juice of lime (or more to taste) |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
| 1 |
tb |
Finely chopped cilantro |
| 1 |
|
Ripe avacado |
INSTRUCTIONS
Place all the ingredients except the avacado in a non-reactive bowl
and stir to mix. Cover and set aside until serving time. (You can
make this up to 2 hours ahead. Cover it well and refrigerate until
needed.) Right before serving, peel, pit and cut the avacado into
small cubes; gently stir into the guacamole.
To serve: Arrange the waffles on a large platter or pile them into a
basket as you would chips. Spoon the guacamole into one bowl and the
sour cream into another and encourage guests to put a dollop of each
on a waffle chip and dig in.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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