| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chicago | Sauce | 4 | Servings |
INGREDIENTS
| 1 | Ripe avocado; peeled, pitted and diced | |
| 1 | tb | Red onion; diced |
| 1 | tb | Jalapeno; seeded & minced |
| 1 | tb | Lime juice; fresh |
| 1 | tb | Chilantro; chopped |
| Salt and pepper to taste |
INSTRUCTIONS
From: [email protected] (The Meades) Date: Sun, 5 May 1996 20:09:56 -0400 In a non-corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving. From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd [email protected] MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #71 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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