| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dip |
4 |
Servings |
INGREDIENTS
| 3 |
|
Haas avocado |
| 1 |
|
Tomato (seeded;cored and chopped course) |
| 1 |
sm |
Red onion (copped fine) |
| 1 |
|
Clove garlic (pressed) |
| 1 |
tb |
Olive oil |
| 1/2 |
|
Lime; juice of |
|
|
Cilantro to taste |
INSTRUCTIONS
From: "John Estes" <JESTES@mhc.edu>
Date: Thu, 25 Jul 1996 10:26:01 EST -0500
Begin with FRESH RIPE ingredients ( if you don't have them stop here)
Peel and seed the avocados, mash the avocado LIGHTLY with a large tine fork
(I use a meat serving fork). Add lime juice and all the other ingredients.
At this time stir until just mixed. Transfer the guac to a bowl that will
just hold everything using a spatula ( you don't want to leave any in the
mixing bowl) and smooth/flatten the top of the guac. Smooth a piece of
plastic wrap over the mixture to force out ANY & ALL air, this will slow
down the browning process. Refrigerate for about 30-45 min, stir and enjoy
with blue chips. Pure guacamole heaven...
CHILE-HEADS DIGEST V3 #055
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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