| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Corn oil |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Red wine vinegar |
| 1 | ts | Crushed black pepper |
| 1 | ts | Ground whole cumin seeds |
| 3/4 | ts | Salt |
| 1 | lg | Red onion |
| 3 | Avocados; peeled, seeded, in 1/2" dice | |
| 1 | lg | Tomato; diced |
| 2 | Cloves garlic; minced | |
| 3 | Serrano chilies; chopped | |
| 1 | bn | Fresh cilantro; chopped |
| Fresh lime juice to taste |
INSTRUCTIONS
In a small bowl, combine oil, lemon juice, vinegar, pepper, cumin, and salt. Mix thoroughly. Peel and slice onion 1/4-inch thick and pour marinade over top. Marinate for 1 hour. Drain off liquid and lay the onion slices on a hot grill. Grill for 3 minutes per side. When done, combine with remaining ingredients in a medium bowl until thoroughly mixed. Taste for seasoning, and keep at room temperature until ready to serve. NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18, 1997
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