| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dips |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Ripe tomato; finely diced |
| 2 |
|
Serrano pepper; minced |
| 1 |
lg |
Garlic clove; minced |
| 3 |
tb |
Fresh cilantro; coarsely chopped |
| 1 |
md |
White onions; finely diced |
| 3 |
lg |
Avocados; ripe |
| 2 |
tb |
Fresh lime juice; or 3 tablespoons |
INSTRUCTIONS
In a medium bowl, mix 1 finely diced large ripe tomato wtih 2 minced
serrano chiles, 1 minced large garlic clove and 3 tablespoons coarsely
chopped fresh cilantro. Stir in 1 finely diced medium white onion.
Peel and seed 3 large ripe avocados and scoop the flesh into a medium bowl.
Mash against the side of the bowl, leaving some chunks. Add the tomato
mixture and 2 to 3 tablespoons fresh lime juice and season wtih salt. Let
sit for a few minutes, then garnish with radish slices and serve.
Makes about 4 cups.
Recipe By : Food and Wine Nov 1996
Posted to MC-Recipe Digest V1 #269
Date: Tue, 29 Oct 1996 20:06:43 -0800
From: Greg Hastings <ghasting@halcyon.com>
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