| 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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