| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ripe Hass avacados |
| 1/2 |
|
Red-ripe tomato; chopped |
| 1/2 |
|
Lime; juice of |
| 1/4 |
c |
Finely chopped onion |
| 1 |
|
Clove garlic; finely minced |
| 2 |
tb |
Parched; peeled, seeded, chopped fresh New Mexico hot green chiles or- |
| 1 |
|
Pickled Jalapeno chile; finely minced |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
Halve & pit avacados and scoop flesh into a bowl. Using 2 knives, cut flesh
into 1/2-inch cubes. Then add tomato, lime juice, onion, garlic, chiles &
salt; lightly toss together. Taste and adjust seasonings. Serve
immediately. Makes 4 to 6 servings. (NOTE: See 'Parched Peppers' for
instructions on making these)
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”