| 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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