| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Dip |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ripe avocados |
| 1 |
|
Onion; minced |
| 1 |
|
Ripe tomato; peeled |
| 2 |
|
Jalopeno peppers; minced |
|
|
Coriander seed |
|
|
Salt |
| 3 |
tb |
Fresh lime juice (about) |
|
|
Corn chips |
INSTRUCTIONS
1. Mash avocados.
2. Chop tomato and add to avocados. Mix in onion, peppers and seasoning.
3. Add lime juice.
4. Serve with corn chips. Mexican food need not be hot to be good. It
should always be flavorful.
CASA LUPITA
SEATTLE.
WINE: SANGRIA.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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