| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Dip |
2 |
Servings |
INGREDIENTS
| 1/2 |
md |
Tomato |
| 2 |
tb |
Chopped onion |
| 1 |
sm |
Chile Serrano |
| 2 |
|
Very ripe avocados; roughly chopped |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Finely chopped coriander leaves (cilantro) |
|
|
Salt; to taste |
INSTRUCTIONS
1. Gently squeeze the juice & seeds from the tomato; cut into small
chunks.
2. Combine all remaining ingredients & mix with a potato masher. 3. Serve
with tortilla chips.
JALAPENO'S
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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