| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 2 |
|
Ripe avocados; peeled, pitted |
| 3 |
tb |
Peeled; seeded, small-diced tomatoes |
| 1 |
sm |
Jalapeno pepper; seeded and minced |
| 2 |
tb |
Finely-chopped onions |
| 1 |
ts |
Minced garlic |
|
|
Juice of one lemon |
|
|
Juice of one lime |
| 2 |
tb |
Finely-chopped cilantro |
|
|
Crystal hot sauce; to taste |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a mixing bowl, mash the avocados with a fork until the avocados are
somewhat mashed but still chunky. Fold in the remaining ingredients.
Season to taste with salt and pepper. For storing, cover tightly by
layering a sheet of plastic wrap directly on the surface of the
guacamole and gently squeezing out any air bubbles. Will keep for up
to 8 hours. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-14-1996
Recipe by: Emeril Lagasse
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